Lamb Shank with Pesto

recipePart of what makes lamb shanks so flavourful is the marrow deep in the bones. As the shanks cook, the marrow liquefies, adding the concentrated essence of the lamb to the dish. This means that when you’re cooking meat on the bones, it will have enough flavour on their own. And what could be a better time to enjoy this succulent meat than in the cold weather? This week You! collaborates with Mr Tanveer chef de cuisine, La Mamma Restaurant of Movenpick Hotel, Karachi, who shares the recipe of a delicious Lamb Shank with Pesto. Bon Appetite.IngredientsLamb Shank 0.35 kgSunflower Oil 0.02 LiSea Salt, Coarse 0.004 kgPepper Corn White Whole 0.002 kgShallots 0.02 kgCarottes 0.02 kgPalatine Carrot Yellow 0.02 kgCeleriac 0.02 kgLeek 0.02 kgTomato Puree 0.02 kgPaprika Sharp 0.002 kgBay Leaves 0.001 kgSpring Carrots 0.02 kgMini Patisson 0.04 kgSugar 0.02 kgButter 0.02 kgPistachio Pesto 0.02 kgPotato Gratin 0.15 kgMethodWrap the ends of the bones in aluminium foil.Season the lamb shanks with salt and pepper and brown on all sides in rapeseed oil in a rotisserie grill. Remove and set aside.Prepare the shallots, carrots, celeriac and leek and cut into small cubes. Saute in the same rotisserie grill, add tomato puree a little more. Add the veal stock and reduce the gravy.Add the paprika powder, bay leaves, thyme and season with salt and pepper. Return the lamb shanks to the sauce, cover and roast for 50 - 60 minutes in the oven at 190 C.Wash and prepare the vegetables and cut in to the desired shapes.Mix butter with salt, sugar and pepper, add a little water and cooked until glazed.Serve the lamb shanks on pre-warmed plates, pour over a little sauce, arrange the glazed vegetables and sprinkle a little pistachio pesto. Serve with potato gratin.

from The News International - You http://bit.ly/2CUEJlV