Sat, 19 November 2016
Chef is Neal Kearns from the Castleknock Hotel and Country Club.
Braised Berbere Lamb Shank, Basil Gremolata with an Apricot and Fennel Caesar Style Salad
(serves 4)
ingredients:
For the Lamb Berbere:
2 tbsp Olive Oil
4 Lamb shanks
1 Onion
2 carrot
2 Sprigs of Rosemary
2 Bay Leaves
4 Cloves Garlic
1 tbsp tomato puree
1 tin Chopped Tomato
350ml white Wine
500ml Lamb Stock
1 orange zest and juice
For the Berbere Spice:
1 tsp fenugreek
1 tsp Nigella seeds
1 piece Ginger peeled
2 cloves garlic
2 tsp chilli powder
1 tsp smoked paprika
2 Cardamom pod
For the Gremolata:
150g Chopped Basil
100g Chopped Parsley
Zest of half a Lemon
Apricot Caesar:
Baby Gem lettuce, 1 per person
200g dried Apricot
Crusty Bread Croutes
1 Bunch Mint
Sheeps milk Manchego |Cheese sahvings
1 fennel Bulb, Shaved
Dressing:
250g Good Mayonnaise
100g grated Manchego
1 lemon Juiced
100g Apricot finely chopped
Mint Chopped
1 Garlic clove crushed
Method
1. The night before, make the Berbere spice paste by mixing all the spice ingredients together and rub onto the Lamb Shanks, leave in the fridge to infuse.
2. The next morning pre heat the oven to 175C. Take the lamb shanks and gently sear in a pan on a medium heat. Place in an oven proof dish, add the rest of ingredients and bring to heat. Place the lid on and place in the oven for 2.5 Hours or until the Meat is falling off the bone.
3. Once cooked remove from oven. Remove the lamb shanks and keep warm. Place the sauce pot on high heat and reduce the sauce for 15 minutes until it's thickened by half. Add the Gremolata and the shanks back in and serve to the table.
4. To make the salad, mix all the main salad ingredients and place in a larger table serving dish.
5. Make the dressing by mixing all ingredients together, check seasoning and then gently mix through the salad, serve at the table with the shanks and some roast potatoes.
