PERSIAN BRAISED LAMB SHANK
BRAISED LAMB SHANK IS A LARGER PLATE THAT CAN BE SHARED OR EATEN AS AN ENTRÉE.
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.
BERRY MOJITO Havan Club 3 Year Old Amber Rum, berries, mint, lime juice, simple syrup, soda.
SAVOUR MANITOBA | WINTER 23 29
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