The creative and awesomely talented Chef Bongani Khubeka of Peppered PEach Cuisine shares his take of Lamb Shank with us!
- 3 bay leaves
- 2 lamb shanks (350g each)
- 2lt Beef stock
- 1Lt Red wine
- 1 onion chopped roughly
- 1 carrot chopped roughly
- 10ml olive oil
- Salt & pepper to season
- Few sprigs of rosemary
- 500 g flour
- 30ml olive oil
- 1 head of broccoli
- 1 whole egg
- 4 egg yolks
- Dash of water (if needed)
- Heat up a pan until it starts smoking.Season the lamb shanks with salt and pepper. Drizzle the oil on the lamb shanks and seal on the hot pan until well browned.
- Pour 100ml of red wine into the pan and deglaze the pan.
- Using a deep oven dish, add all the remaining ingredients into the dish with the lamb shanks, cover with foil and bake at 180 degrees Celsius for 5hours, check every hour and top up with beef stock if the sauce no longer covers the shanks.
- While the shank is cooking, make the pasta
- Sift flour onto a work surface. Make a well in the middle and add the eggs and oil. Using a fork, beat the wet mixture and slowly incorporate the flour
- Once combined, start using your hands to kneed the dough. If dough is too dry, add a little water. If its too wet, add more flour.
- Kneed until smooth and cover with plastic wrap and allow it to rest in the fridge.
- Once the lamb shank is cooked and the meat is falling off the bone, remove from the oven and set the shanks aside. Transfer the liquid to a sauce pan and allow it to reduce. This is the sauce we’ll use to dress the dish.
- Pull off the meat from the bone and shred it slightly with a fork. Reserve.
- Bring out the pasta from the fridge and start rolling it into thin sheets using a pasta machine. Cut the sheets into 4cm by 4cm squares. We need 8 sheets.
- Blanch the sheets in some salted boiling water for 3 minutes until al-dente. Set aside and sprinkle some olive oil so that the sheets don’t stick together.
- Broccoli: cut up the broccoli into florets. Sprinkle with salt and pepper and a splash of oil. Place into an oven at 240 degrees Celsius for 5 minutes, until slightly crispy but not burnt.
Heat up the lamb meat and pasta sheets. Place a sheet of pasta flat on a plate, top with the lamb and place another sheet on top (to create a ravioli). Sprinkle the broccoli florets around the pasta and dress with the reserved sauce. Garnish with micro herbs.