SAVOUR MANITOBA | WINTER 23 29
This Gather bestseller is also gluten
friendly. This dish includes potato
purée, cilantro pesto, za'atar roasted
baby carrots and the braised lamb.
Pan-sear lamb shank until dark.
Season with pan-toasted spice mix
(cinnamon, nutmeg, cardamom,
pepper, turmeric). Vacuum pack
with veal stock. Sous vide 169 F for
18 hours.
To make the sauce, take the leftover
braising liquid from the lamb and
reduce by half. Sauté onions with
tomato paste and white wine and add
reduced lamb stock. Thicken with
corn starch and season with salt.
Create the cilantro pesto by adding
cilantro to a mixer/food processor.
Slowly add parsley lemon oil,
making an emulsion. Add garlic, salt,
parsley and fermented Aji in rounds.
Be sure not to over blend.
Toss baby carrots with canola oil and
za'atar spice. Roast at 375 F until
cooked all the way through.
Plate this dish by making a large
circle of the cilantro pesto on your
plate, place a large scoop of potato
purée onto the plate and add the
baby carrots to the left of the plate.
Place lamb right on the potato purée
and top with sauce. Sprinkle with
flakey salt and za'atar spice.
Pairs nicely with Gather's Berry
Mojito or the Henry of Pelham,
Pinot Noir.
BRAISED LAMB SHANK IS A LARGER PLATE THAT
CAN BE SHARED OR EATEN AS AN ENTRÉE.
BERRY MOJITO
Havan Club 3 Year Old Amber
Rum, berries, mint, lime juice,
simple syrup, soda.
PERSIAN BRAISED LAMB SHANK
