Lamb Shank cooked in Light Tomato Chutney with Wasabi Mash and Garden Vegetables
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.40 | kg | Lamb shank (4x350g) |
| 2.00 | pc | Onions (large, chopped) |
| 4.00 | pc | Garlic, cloves |
| Mixed herbs, rosemary, thyme | ||
| 280.00 | ml | Vinegar, Balsamico |
| 800.00 | ml | KNORR Tomato Pronto 6 x 2kg |
| 1.00 | l | Lamb Stock |
| 150.00 | ml | Oil, Sunflower |
| Salt and Pepper to taste | ||
| 4.00 | pc | Potatoes (large, peeled) |
| 5.00 | ml | Wasabi Powder |
| 80.00 | ml | Cream |
| 160.00 | g | Butter, cooking |
| 300.00 | g | Green beans |
| 3.00 | pc | Carrots (washed, peeled) |
| Parsley, fresh (chopped) |
Preparation
Lamb Shank cooked in light Tomato Chutney with Wasabi Mash and Garden Vegetables
Lamb Shank
1. Dust lamb shanks with seasoned flour
2. Brown the shanks in oil and remove from pot
3. Brown onions in the same pot until brown
4. Add garlic and herbs
5. Add the balsamic vinegar and deglaze pan
6. Add KNORR Tomato Pronto and lamb stock and bring to boil
7. Season to taste with salt and pepper
8. Then add shanks into tomato chutney and allow to cook for about 1 hour
9. Shanks should be tender and the sauce chutney like
10. Keep warm
Wasabi Mash
1. Cook potatoes and make mash
2. Add the butter, cream and wasabi to mash and combine well
3. Season to taste.
Garden Vegetables
1. Cut carrots into julienne
2. Clean beans
3. Cook vegetables and toss in parsley butter
4. Season to taste.
Assemble dish as per photo
Francois Knoetze
Prue Leith College of Food & Wine
