Braised Lamb Shank, Vanilla Pumpkin Puree, Crushed Potato


  • 1 lamb shank ( 250 gm )
  • 1 tbsp Refined flour
  • 1 Onion
  • 1 Carrot
  • 1 stick celery
  • 2 Cloves Garlic
  • 2 sprigs of Thyme
  • 2 sprigs Rosemary
  • black pepper corn
  • 2 tbsp of olive oil
  • 2 tbsp Tomato puree
  • 50 ml Red wine
  • 500 ml Chicken stock

  • 1 large potato cut into wedges
  • 2 cloves Garlic
  • 2 sprigs of Thyme
  • 2 tbsp de-seeded diced tomato
  • 1 tbsp chopped onion
  • 1 tsp chopped parsley
  • Salt
  • Crushed black-pepper
  • 100 gm pumpkin
  • 1tbsp chopped onion
  • 1tbsp Butter
  • 1tbsp Honey
  • Salt
  • Sugar
  • Water
  • ½ tsp Vanilla essence


  1. Lamb Shank
    • Marinate the lamb shank with salt, pepper and dust with flour. Pan fry the Lamb shank in a thick bottom deep pan to get a nice brown color all around.
    • Add the vegetables and saute until they get a light brown color, Add the red wine and reduce to half. Now add the tomato paste and saute well. Top up with Chicken stock and cook on a slow heat until the meat almost comes off from the bone. (Normally it takes 2-3 hours).
    • Keep the Lamb shank aside and strain the sauce and reduce to desired consistency.
  2. Crushed potato
    • Cut the whole potato into wedges and blanch in boiling water for 5 minutes.
    • Strain from the water, marinate with olive oil, salt, black pepper and crushed garlic and roast in an oven at 200°C for 15 minutes or until roasted well.
    • Cut the potato wedges into dice, saute in olive oil with chopped onion, diced tomato and parsley.
  3. Vanilla Pumpkin Puree
    • Peel and dice pumpkin , in a shallow pan ,saute chopped onion in butter and add the diced pumpkin and top up with just enough water to cover the pumpkin. Add salt and white pepper powder. Pumpkin should be cooked very well. Puree the cooked pumpkin.
    • Finish with honey, vanilla essence, salt and sugar.
  4. Serve as in the picture.

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