Perfect Easter Recipe
Slow Baked Lamb Shank***
With mango dressing and pickled vegetables
Serves 4 people
- 4 lamb shanks
- 1 bottle of Dungarvan beer
- 100g lemongrass
- 6 kaffir lime leaves
- 2 chillies
- 1/2 dsp sea salt
- 100ml rice vinegar
- 100ml water
- 100g sugar
- 1 tsp salt
- 200g carrots in fine strips
- 1/2 tsp turmeric powder
- 2 bay leaves
- 1/3 tsp coriander seeds
- 200g cauliflower small florets
- 200g white radish in fine strips
- 200g mango finely sliced
- 40g shallots finely sliced
- 10g coriander chopped
- 10g spring onions finely sliced
- 5g roasted crush rice
- 100ml tamarind concentrate
- 100ml palm sugar
- 100g sugar
- 1/2 tsp chilli flakes
To prepare pickled Vegetables
- Bring the saucepan to a high heat, add water, vinegar, sugar, salt, turmeric powder, bay leaves and coriander seeds into the saucepan
- Boil for 3 minutes then leave to simmer for 2 minutes.
- Leave to one side, cool and put it in the fridge for 20 minutes.
- Add carrots, cauliflower, and the white radish
- Keep it in the fridge overnight before use.
To prepare Lamb Shanks;
- prepare the bowl to marinate the lamb.
- Add the lamb shank, lemongrass, kaffir lime leaves, chilli, sea salt and beer and leave the lamb shank to marinate overnight.
- Once the lamb has marinated, preheat the oven to 150c.
- Cover the lamb shank with tin foil and cook for 2 hours or until lamb becomes tender.
- Once the lamb is tender remove the tin foil and cook for another 5 minutes to get a nice golden brown colour.
To prepare Mango dressing;
- Bring the saucepan to a medium heat and add tamarind concentrate, palm sugar and sugar.
- Bring it to boil and then simmer for 3 minutes until sauce is thick.
- Take the dressing off the heat and let it cool down.
- Add mango, shallots, coriander, spring onions and chilli flakes into the sauce and sprinkle with roasted crush rice.
Put the Lamb shank on one side of the plate and place the pickled vegetables and mango dressing to on the other side of the plate and it’s now ready to serve.