Recipes
Braised Lamb Shank And Crumbed Lamb Cutlet With Quinoa, Ricotta, Mint And Carrot Salad
- Meals
- 6 servings
Ingredients
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)
- 200g ricotta
- 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
Method
- 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.