BRAISED LAMB SHANK AND CRUMBED LAMB CUTLET WITH QUINOA, RICOTTA, MINT AND CARROT SALAD
For the shank
6 French trimmed shanks
1 diced onion
2 stalks celery diced
1 carrot diced
3 garlic cloves crushed
1 litre beef stock
250ml red wine
100g tomato paste
400g tin chopped tomatoes
2 rosemary sprigs
Bunch Italian parsley
For the salad
1 cup tri colour quinoa (1 cup water)
4 sprigs mint
2 bunches Dutch carrots
(1 for salad mix, 1 for garnish peeled)
1 red onion
For the lamb cutlets
6 crumbed lamb cutlets
Shank – set oven to 180°C. Season Lamb Shanks, then brown in a heavy- based pan in small amount of oil. Remove and set aside.
Fry garlic, onions, carrots and celery, add herbs, red wine, tomato paste, tomatoes and stock. Return shanks to pan, bring to boil, cover and place into oven for approx. 3 hours.
Once cooked remove shanks, strain sauce and reduce liquid to make a sauce for approx. 30 minutes or until sauce thickens. Add the shanks back to the sauce to keep warm.
Salad – wash quinoa, place in saucepan with water, simmer until all liquid is absorbed. Once cooked cool on a tray.
Place ricotta onto a tray with salt and pepper and olive oil bake for 10 minutes.
Finely dice onion and 1 bunch of carrots in a pan fry together until soft, add seasoning and mint to taste. Mix all ingredients together.
Blanch remaining carrots in boiling water. Toss with salt and pepper and olive oil.
Lamb Cutlets – cook lamb cutlet in a heavy based pan with a small amount of oil.
To Serve – arrange components of the dish as per photo.
Catherine-Anders-Head-Shot-bwRecipe with courtesy
Executive Chef Il Centro Restaurant