Lamb Shank just for you enjoy this delicious recipe 😘😋

Chef Avtar Singh Rana — Lamb Shank with Vanilla Purée, Garlic Emulsion & Pomegranate

Lamb Shank — 2 portions

Ingredients

• 2 lamb shanks, about 550–600 g each
• ½ cup Greek yogurt
• 1 tbsp Kashmiri chili powder
• 1 tsp fennel powder
• 2 tbsp ginger-garlic paste
• 1 cinnamon stick
• 4 green cardamoms
• 3 cloves
• 1 bay leaf
• 1 medium onion, sliced
• ½ cup tomato purée
• 2 tbsp ghee or olive oil
• 2½–3 cups lamb stock or water
• Salt to taste

Vanilla Purée

• 500 g potatoes, peeled and boiled
• 1 vanilla bean, split, or ½ tsp pure vanilla extract
• ¼ cup heavy cream
• 2 tbsp butter
• Salt to taste
• White pepper, a pinch

Garlic Emulsion

• 1 whole garlic bulb
• ½ cup neutral olive oil
• 1 tbsp lemon juice
• Salt to taste
• 1–2 tbsp warm water

Garnish

• Fresh pomegranate seeds
• Microgreens
• Crispy carrot ribbons
• Fresh herbs
• Lamb reduction/jus

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Method

1. Marinate the lamb
Mix yogurt, Kashmiri chili, fennel powder, ginger-garlic paste and salt. Coat the lamb shanks thoroughly and refrigerate for 2–4 hours, preferably overnight.

2. Sear
Heat ghee in a heavy Dutch oven. Remove excess marinade and sear the shanks on all sides until deeply browned. Remove and reserve.

3. Build the braising sauce
Add cinnamon, cardamom, cloves and bay leaf. Sauté the onion until golden. Add the remaining marinade and tomato purée; cook until the oil begins to separate.

4. Slow-braise
Return the lamb to the pot and add stock. Cover and cook at 160°C / 325°F for approximately 2½–3 hours, turning occasionally, until the meat is exceptionally tender.

Strain and reduce the braising liquid until glossy and concentrated.

Vanilla Purée

Mash the hot potatoes until smooth. Warm the cream with butter and vanilla. Gradually incorporate into the potatoes and blend until silky. Season with salt and white pepper.

Chef’s secret: Keep the vanilla subtle—it should enhance the lamb rather than make the purée taste sweet.

Garlic Emulsion

Roast the garlic bulb at 180°C / 350°F for 35–45 minutes until soft and caramelized. Squeeze out the cloves and blend with lemon juice and salt. Slowly drizzle in olive oil while blending, adding a little warm water until smooth and creamy.

Plating

1. Spoon a generous circle of vanilla purée onto a warm plate.
2. Place the glazed lamb shank in the center.
3. Spoon the reduced lamb jus around and over the shank.
4. Dot or drizzle with garlic emulsion.
5. Scatter pomegranate seeds around the purée.
6. Finish with microgreens and delicate crispy carrot ribbons.

Signature balance: rich slow-braised lamb + fragrant vanilla + roasted garlic + bright pomegranate acidity.😘😋