A special Lamb Shank recipe from Southern Sun Pretoria Exec Chef and Chopped SA 2014 Winner – Yoshan Naidu
This is a hearty, meal for the family on a chilly evening serves 6 as a main dish.
About: At the age of thirty, Yoshan Naidu is the youngest Executive Chef within Southern Sun’s Pretoria regional chain of hotels.
Born in Chatsworth, Durban, Yoshan started his in-service training with the Orion Group in the KZN Midlands, and then moved on to a casual position at the Hilton Hotel in Durban.
Yoshan was determined to follow his dream to cook and inspire people with food. He soon secured a position at Sibaya Hotel and Casino, responsible for the Royal Court where he was both running the pass – the process where the chef plates the meals and hands over to the waiter to be served – and cooking. Six months later, Yoshan was promoted to the hotel’s banqueting division, catering to events, weddings and gala dinners.
- 1 tablespoon coriander seeds
- 2 tablespoon plain flour, for dusting
- 6 lamb shanks, French trimmed
- 2 tablespoon olive oil
- 2 onions chopped finely
- 3 cloves garlic finely chopped
- 250ml dry white wine
- 15g rosemary
- 2 cinnamon stick
- 2 sliced carrots
- 2 bay leaves
- 2g peppercorns
- Rind of 1 lemon (white pith removed)
- 1.5L chicken stock
- 250ml water (1 cup)
1. Toast the coriander seeds in a small, dry frying pan low heat until fragrant, tossing the pan occasionally, approximately 2 minutes. Using a mortar and pestle crush the seed with 1 teaspoon until finely ground.Combine the coriander and salt mixture with the flour in a bowl. Dust each lamb shank in the flour mixture to coat well shaking to remove any excess.
2. Heat the oil in a large non –stick frying pan over medium to high heat. Working in batches, cook the lamb shanks for 5 mins, turning occasionally until well browned all over. Transfer the shanks to a pressure cooker. Return the frying pan to low to medium heat, then sauté the onions until softened, stir in the garlic then the wine. Bring to the boil over high heat,scraping well to remove any caught bits stuck to the base of the pan.
3. Transfer wine mixture to the pressure cooker. Add the rosemary, cinnamon, carrots, peppercorn, bay leaf, lemon rind and stock. Pour in water to cover the shanks, and then secure the lid.
4. Place the pressure cooker over high heat and bring to low pressure. Reduce the heat to low to maintain a gentle of steam and cook for 35 minutes. Turn off the heat and release the steam then carefully remove the lid. Transfer the shanks to bowl, then cover with foil to keep warm. Place the pressure cooker over high heat and bring the liquid to the boil. Simmer the liquid until it has reduced by two –thirds until it is a sauce consistency .
Serve the shanks with the sauce spooned over.