Video recipe: Lamb shank in oriental style
The Lamb Shanks
- approx. 1000 g lamb shanks (2 pieces)
- 100 g shallots
- 50 g Champignons (braun)
- 50 g carrots
- 50 g celery
- 50 g leek
- 1 clove of garlic
- 40 g ginger
- 50 g Door apricot
- 50g dates
- 50 g raisins
- 2 tsp Raz El Hanout
- 4 cardamom pods
- 1 tsp coriander seeds
- 2 tsp tomato paste
- 1 tsp harissa
- 180 ml red wine
- 150 ml red port wine
- 800 ml veal stock
- 2 eggplants
- 2 cloves of garlic
- a little salt
- a little pepper
- a little olive oil
- 250 g Cous Cous
- 1 tsp cumin
- a little salt
- a little pepper
- 1 tsp paprika powder
- 1 tbsp olive oil
- 400 ml water
- 1 tsp harissa
- 150 g cucumber
- 1 small red onion
- 1 pomegranate
- 30 g raisins
- 1/2 bunch of coriander
- 3 sprigs of mint
- 2 sprigs of parsley
- Abrasion of 1/2 orange
- Peel the shallots and cut them into hazelnut-sized pieces together with the carrots, celery, mushrooms and leeks.
- Season the lamb shanks with salt and sear them on all sides in a little vegetable oil. Remove the shanks from the pan.
- Sauté the vegetables and garlic until they have a nice color. Add the ginger, dried fruit, and spices, and sauté briefly. Deglaze with a little water before adding the tomato paste. Add the tomato paste and harissa. Continue to sauté.
- Deglaze the vegetables first with red wine and then with port. Let it reduce, then add veal stock. Place the lamb shanks in the sauce. Cover the pot and braise in the oven at 160°C.
- After about 2 hours, remove the cheeks from the pot and strain the sauce through a sieve. Reduce the sauce until it has thickened and developed a richer flavor. Season with salt and pepper. Thicken the sauce with a little cornstarch.
- Halve the eggplants lengthwise and cut diamond shapes into the flesh with a knife.
- Halve the garlic clove and press out the diamond shape. Drizzle with olive oil and season with salt and pepper.
- Bake in the oven at 180°C. Remove the eggplants from the oven and cover with cling film.
- Scrape the flesh from the eggplant and blend it with an immersion blender. Season with a little salt and pepper.
- Bring the water to a boil together with the harissa.
- Place the couscous in a bowl with cumin, paprika, salt, pepper and olive oil and mix.
- Pour the hot water over the couscous, stir briefly and then cover with foil for about 10 minutes.
- Remove the foil and gently fold it in with a spoon.
- Cut the cucumber and onion into small cubes.
- Cut herbs.
- Mix the couscous with the remaining ingredients and season with a little olive oil, salt and pepper.
1 Peel the shallots and cut them into hazelnut-sized pieces together with the carrots, celery, mushrooms and leeks.
2. Season the lamb shanks with salt and sear them on all sides in a little vegetable oil. Remove the shanks from the pan.
3. Sauté the vegetables and garlic until nicely browned. Add the ginger, dried fruit, and spices, and sauté briefly. Deglaze with a little water before adding the tomato paste. Add the tomato paste and harissa. Continue to sauté.
4. Deglaze the vegetables first with red wine and then with port wine. Reduce the liquid and then add veal stock. Place the lamb shanks in the sauce. Cover the pot and braise in the oven at 160°C.
5. After about 2 hours, remove the cheeks from the pot and strain the sauce through a sieve. Reduce the sauce until it has a thicker consistency and a more intense flavor. Season with salt and pepper. Thicken the sauce with a little cornstarch.
The eggplant puree
1. Halve the eggplants lengthwise and cut diamond shapes into the flesh with a knife.
2. Halve the garlic clove and press out the diamond shapes. Drizzle with olive oil and season with salt and pepper.
3. Braise in the oven at 180°C. Remove the eggplants from the oven and cover with cling film.
4. Scrape the flesh from the eggplant and blend it with an immersion blender. Season with a little salt and pepper.
Der Cous Cous
1. Bring the water to a boil together with the harissa.
2. Place the couscous in a bowl with cumin, paprika, salt, pepper and olive oil and mix.
3. Pour the hot water over the couscous, stir briefly and then cover with foil for about 10 minutes.
4 Remove the foil and carefully fold in with a spoon.
5. Cut the cucumber and onion into small cubes.
Chop 6 herbs.
7 Mix the couscous with the remaining ingredients and season with a little olive oil, salt and pepper.