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Miso and Teriyaki Braised Lamb Shanks

Miso and Teriyaki Braised Lamb Shanks – Recipe

You can’t go past lamb shanks in winter. This Japanese twist on an all-time favourite will add more flair to your menu.

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Ingredients per serve

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What you need

You can’t go past lamb shanks in winter. This Japanese twist on an all-time favourite will add more flair to your menu.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb Shanks

    • Add half the olive oil to a large pan and seal lamb shanks over high heat, then place into a gastronorm tray.
    • Add remaining olive oil to the pan and cook onions, carrots, celery and garlic over medium heat for 5–7 minutes or until softened. Add to gastronorm with lamb shanks.
    • Combine KNORR Beef Booster and water (600ml per 10 serves) and pour over lamb along with KNORR Japanese Teriyaki Sauce.
    • Bake in oven at 160°C for 3 hours or until lamb is tender.  

  3. Celeriac Purée

    • In a large saucepan over a medium heat cook celeriac pieces in butter for 5 minutes while covered.
    • Add milk and season and cook on a low heat for 10 minutes or until celeriac is soft.
    • Remove from heat and strain the celeriac, reserving the liquid. Place celeriac in a blender or food processor and blend with a little milk and KNORR Liquid Chicken Stock until smooth, adding more as required.

  4. Broccolini

    • Char grill broccolini until tender, top with sesame oil and sliced chillies.

  5. To Assemble and Serve

    • Spoon celeriac purée onto a plate, top with lamb shanks and broccolini and braising liquid.
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