- 3 lamb shanks
- Sea salt and freshly ground black pepper, to taste
- 2 T flour
- 5 T canola oil
- 2 onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 500 ml chicken stock
- 250 ml red wine
- 3 rosemary sprigs
- 3 thyme sprigs
- 3 garlic cloves, chopped
- 3 T parsley, chopped
- Pomegranate rubies, to garnish
- Microgreens, to garnish
- 4 radishes, thinly sliced, for serving
- For the beetroot mash:
- 3 beetroot, grated
- 125 ml double cream
- 3 potatoes, cooked and mashed
- Sea salt, to taste
- For the beetroot syrup:
- 3 T beetroot juice
- 2 T sugar
- 125 ml water
Preheat the oven to 150°C.
Season the lamb shanks and dust with the flour.
Heat 3 T canola oil in a large frying pan. Add the lamb shanks and brown on all sides for about 2 minutes on each side. Remove from the pan and set aside.
Heat 1 T oil in a separate pan over a medium-high heat. Lightly fry half the onion, the carrot and celery until they just begin to brown. While the vegetables are frying, heat the stock in a separate saucepan.
Pour the chicken stock into the pan in which you browned the lamb, scrape the base of the pan with a wooden spoon and bring the stock to the boil. Transfer the lamb shanks to a roasting pan and pour over the wine, hot stock and vegetables.
Scatter over the herbs and cover tightly with tin foil. Braise the shanks in the oven for 3½ hours; remove the foil and cook for a further 30 minutes – at this point lamb should be tender and falling off the bone.
When the meat is cooked, pick the meat from the bones and set aside. Strain the juices into a clean pan, discarding the vegetables and bones. Simmer the juices over a medium heat and reduce to a thick sauce.
Heat the remaining oil in a frying pan, add the remaining onion and the garlic and fry until deep brown in colour.
Transfer the fried onions and the garlic into a mixing bowl, then add the meat, sauce and parsley. Mix well.
Using a large cookie cutter, shape the shredded lamb into a round on each plate.
Pipe the beetroot mash onto the plate and drizzle the remaining sauce over the dish. Spoon over the beetroot syrup and garnish with the pomegranate rubies and microgreens.
Serve with the thinly sliced radishes.
To make the beetroot mash, place the grated beetroot in a sieve and force out the juice by pressing the beetroot with a large serving spoon. Place the cream in a saucepan over a medium heat and reduce by half. Remove from the heat.
Mix the cream and 3 T beetroot juice (reserve the rest for the beetroot syrup) with the mashed potatoes, taking care to spread the colour evenly. Season with salt and place into a piping bag.
To make the beetroot syrup, place 3 T beetroot juice, the sugar and water in a pan over a high heat. Reduce to a syrup, about 5 minutes.