Braised Spiced Lamb Shanks, Green Tabasco Potatoes, Sautéed Vegetables

Braised Spiced Lamb Shanks, Green Tabasco Potatoes, Sautéed Vegetables
Braised, Spiced Lamb Shanks
10 pcs lamb shanks, trimmed and cleaned
25g mixed Seasoning
20g black peppercorns, crushed
300ml Soya Bean Oil
250g galangal(blue ginger), fresh, peeled and grated
100g shallots, fresh, peeled and crushed
80g garlic, chopped
200g chillies, red, fresh, chopped
50g basil leaves, chopped
80g coriander (Chinese parsley) leaves, fresh, finely chopped
40g cardamom, black, seeds, crushed
15g star anise
400ml Chinese rice wine
5 ltr lamb stock, prepared
300g sauce, dark Soya, sweet
Green Tabasco Potatoes
30 potatoes, whole, peeled and diced
200ml Tabasco jalapeno sauce
500ml cream, 35% fat
200g butter, unsalted
120ml spinach juice
Salt and freshly grounded white peppercorns, to taste
10 portion sautéed vegetables
10 portion bean curds, deep fried
10 pcs chilli crisp, garnish
Preparation:
Season lamb shank with mixed Seasoning.
Heat oil in a roasting pan over medium heat.
Seal the shanks on all sides until brown.
Remove; add in chopped blue ginger, garlic, chilli, coriander leaves, cardamom
seeds, basil leaves and star anise 3.
Add brown shanks and dark Soya sauce.
Bring to a boil.
Reduce to low heat, cover and place in a pre-heated oven at 160°C for about 2-3
hours or until lamb shank is tender.
Remove and keep warm
Reduce stock to sauce consistency.
65
Adjust seasoning and keep warm.
Green Tabasco Potatoes
Bring the potatoes to a boil in a large pot of salted water until cooked.
Strain and mash.
Combine potatoes, green Tabasco sauce, cream and butter in a food processor
Blend the mixture until it forms a smooth texture.