Mediterranean Demi Glace:

  • Onion, small dice 150.0 g
  • Butter 80.0 g
  • Hot Water 4.0 l

Lamb Shank:

  • Lamb shank 3.0 kg
  • Shallots, diced 400.0 g
  • Black pepper, crushed 50.0 g
  • Tomato, paste 200.0 g
  • Garlic cloves 100.0 g
  • Kalamata Olives, pitted 400.0 g
  • Thyme and Oregano mix, fresh 80.0 g
  • Rosemary 50.0 g
  • Tomato 250.0 g
  • Bay leaves 5.0 pc
  • Oil 100.0 ml
  1. Mediterranean Demi Glace:

    • Sauté onions in butter until golden brown. Mix Knorr Demi Glace Sauce with water and add to onions. Keep aside for later.

  2. Lamb Shank:

    • Rub lamb shanks with oil, black pepper and Knorr Aromat Seasoning.
    • In a large heavy pot on high heat sear the lamb shanks until brown. Remove lamb shank and reduce heat.
    • In the same pot sauté shallots, garlic until golden brown. Add the lamb shanks back to the pot.
    • Add tomato paste and cook for a few minutes before adding fresh tomatoes.
    • Add olives, herbs and bay leaves.
    • Finally, add the Mediterranean Demi Glace and braise the dish for 2-3 hours depending on the size of the shanks.
    • Add water from time to time to keep shanks moist and ensure you have a flavourful sauce.
  3. Presentation:

    • Serve lamb shanks with Polenta or Couscous.