Ovation Chef Ready

Ovation Chef Ready

MOROCCAN LAMB 
SHANK

with star anise & lemongrass dressing, pickled 
garlic & shiitake

Serves 4 as a share plate

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Preparation & Plating

  • 4 Ginger braised lamb shanks
  • 1 cup potato starch & rice flour – 
 50/50 blend
  • Star anise and lemongrass dressing
  • Pickled shiitake
  • Pickled garlic
  • Thai salad
  • Oil for frying

Method

  1. Remove the shank meat from the bones and cut into large pieces.
  2. Dredge the meat through the rice and potato flour mix.
  3. Then deep fry until crisp.
  4. Wok toss with some hot star anise & lemongrass caramel dressing.
  5. Arrange on a plate & garnish with the Thai salad, pickled garlic and shiitake.

Ginger braised lamb shank

  • 4 Ovation lamb shanks
  • 3lt cold water
  • 200g root ginger – sliced
  • 4 cilantro or coriander roots
  • 10 garlic cloves – peeled
  • ¼ cup tamari or soy sauce
  • 1 kaffir lime leaf
  • 3 Tbsp salt

Method

  1. Place the shanks in a pot with all the ingredients. (The water should fully cover the lamb shanks)
  2. Bring to the boil and skim off any scum.
  3. Gently simmer for 1½ hours, before turning off the heat and letting the lamb shanks fully cool in the liquid.
  4. Once fully cooled remove the shanks from the liquid.

Star anise & lemongrass caramel dressing

  • 250g palm sugar – crushed
  • 2 Tbsp water
  • 2 shallots – peeled & finely sliced
  • 5cm piece ginger – peeled & finely sliced
  • 1 large cilantro root – peeled & minced
  • 1 lemongrass stem – very finely sliced
  • 1 large star anise – toasted & ground
  • ¼  cinnamon quill – toasted & ground
  • ½ tsp white pepper corns – toasted & ground
  • 2 small Thai red chilies – thinly sliced
  • 3 Tbsp fish sauce
  • 3 limes juiced

Method

  1. Bring palm sugar & water to a boil and form a thick syrup. Add the shallots, ginger, cilantro root & lemon grass. Cook for two minutes until the syrup becomes fragrant.
  2. Add the spices & chilies, stir and then add fish sauce. Bring back to a simmer and lastly add the lime juice.
  3. Cool and store refrigerated.
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