Lamb Shank – Exclusive Delight
With Traditional Condiments
A Signature Creation by Chef Avtar Singh Rana
A slow-braised lamb shank cooked to tender perfection, infused with aromatic herbs and spices, served with rich traditional condiments that elevate the depth of flavor and create a luxurious dining experience.
Ingredients
For the Lamb Shank
2 large lamb shanks 2 tbsp olive oil 1 onion (finely chopped) 4 cloves garlic (crushed) 1 carrot (chopped) 1 celery stalk (chopped) 1 cup red wine 2 cups lamb stock 2 tbsp tomato paste 1 sprig rosemary 1 sprig thyme 1 bay leaf Salt and cracked black pepper
Traditional Condiments
Mint yogurt sauce Pickled red onions Roasted garlic mash or herb mash Fresh micro herbs Lemon zest or preserved lemon Chili oil drizzle
Cooking Method
1. Sear the Lamb
Season lamb shanks with salt and pepper.
Heat olive oil in a heavy pan and sear lamb shanks until golden brown on all sides.
2. Build the Base
In the same pan sauté onion, garlic, carrot, and celery until aromatic.
Add tomato paste and cook lightly.
3. Deglaze
Pour in red wine and reduce slightly to intensify the flavor.
4. Braise
Add lamb stock, rosemary, thyme, and bay leaf.
Return lamb shanks to the pot.
Cover and slow braise at 160°C (320°F) for 2.5–3 hours until the meat becomes fork tender.
Traditional Condiments Preparation
Mint Yogurt Sauce
Greek yogurt Fresh mint Lemon juice Salt
Pickled Onions
Thin sliced red onion Vinegar Sugar Salt
Chili Oil
Olive oil Crushed chili Garlic Smoked paprika
Warm gently to infuse.
Plating (Chef Style)
Place herb mash or roasted garlic mash as the base. Rest the slow-braised lamb shank on top. Spoon the reduced braising jus over the lamb. Add mint yogurt, pickled onions, and chili oil drizzle. Garnish with micro herbs and lemon zest.
✨ Chef’s Note
The beauty of this dish lies in patience. Slow braising transforms the lamb into a melt-in-the-mouth delicacy while traditional condiments bring freshness, acidity, and spice to balance the richness.
Chefs Nectar 