Ingredients
Brine
- 2 L water
- 1/2 cup kosher salt
- 1/2 cup black peppercorn
- 1/3 cup mustard seeds
- 1 tsp cloves
- 4 pc bay leaves
- 4 spring rosemary
- 2 spring thyme
- 4 cloves crushed garlic
- 4 pc Whole Lamb shank
- 2 pc Sliced onion
- 8 cloves crushed garlic
- 1 pc Peeled and slices carrots
- 2 L Brine
Braising Liquid
- 2 peeled onions (cut into quarters)
- 12 pc Roma tomato's
- 2 bulbs of garlic
- 3 pc lemon juice
- 2 L chicken stock
- kosher salt to taste
- black pepper to taste
- turmeric to taste
Directions
Directions
-
1
Brine shanks in the brining liquid for 24 hours (refer to the brine recipe)
-
2
Toss onions and tomatoes with salt, pepper, and a touch of oil
-
3
Char tomatoes, onions, and garlic on the grill until fully charred
-
4
Push the garlic flesh out of the skin using your hands
-
5
In a blender, blend tomatoes, onions, garlic, lemon juice, chicken stock until fully blended. Adjust for salt and pepper
-
6
Remove shanks from brine, and pad dry using paper towel
-
7
Toss shanks with salt, pepper, turmeric, and oil and sear on high heat in a braising pot
-
8
Remove shanks from pot, and sauté, carrots, sliced onion and crushed garlic
-
9
Once translucent, add braising liquid and shanks
-
10
Bring to simmer, reduce heat to low, cover, and let simmer for 2.5 to 3 hours (until the shanks are tender enough that the meat will fall of the bone
-
11
Carefully remove shanks from the pot, so the meat stays on the bone
-
12
In a blender, blend the braising liquid along with onions and carrots
-
13
Pass from a fine mesh strainer and store the braising liquid
-
14
Serve shanks on a bed of fava bean herb fried rice
-
15
Pour a ladle of braising liquid on top and serve with a side of cucumber mint yogurt dip
