Lamb Shank with Pesto

By you desk
Tue, 01, 19

Part of what makes lamb shanks so flavourful is the marrow deep in the bones.....


Part of what makes lamb shanks so flavourful is the marrow deep in the bones. As the shanks cook, the marrow liquefies, adding the concentrated essence of the lamb to the dish. This means that when you’re cooking meat on the bones, it will have enough flavour on their own. And what could be a better time to enjoy this succulent meat than in the cold weather? This week You! collaborates with Mr Tanveer chef de cuisine, La Mamma Restaurant of Movenpick Hotel, Karachi, who shares the recipe of a delicious Lamb Shank with Pesto. Bon Appetite.


Lamb Shank 0.35 kg

Sunflower Oil 0.02 Li

Sea Salt, Coarse 0.004 kg

Pepper Corn White Whole 0.002 kg

Shallots 0.02 kg

Carottes 0.02 kg

Palatine Carrot Yellow 0.02 kg

Celeriac 0.02 kg

Leek 0.02 kg

Tomato Puree 0.02 kg

Paprika Sharp 0.002 kg

Bay Leaves 0.001 kg

Spring Carrots 0.02 kg

Mini Patisson 0.04 kg

Sugar 0.02 kg

Butter 0.02 kg

Pistachio Pesto 0.02 kg

Potato Gratin 0.15 kg


  • Wrap the ends of the bones in aluminium foil.
  • Season the lamb shanks with salt and pepper and brown on all sides in rapeseed oil in a rotisserie grill. Remove and set aside.
  • Prepare the shallots, carrots, celeriac and leek and cut into small cubes. Saute in the same rotisserie grill, add tomato puree a little more. Add the veal stock and reduce the gravy.
  • Add the paprika powder, bay leaves, thyme and season with salt and pepper. Return the lamb shanks to the sauce, cover and roast for 50 - 60 minutes in the oven at 190 C.
  • Wash and prepare the vegetables and cut in to the desired shapes.
  • Mix butter with salt, sugar and pepper, add a little water and cooked until glazed.
  • Serve the lamb shanks on pre-warmed plates, pour over a little sauce, arrange the glazed vegetables and sprinkle a little pistachio pesto. Serve with potato gratin.