Braised Lamb shank, brown bean puree chorizo

Test yourself with Maya of Grosvenor House’ top chef’s Braised Lamb shank, brown bean puree chorizo recipe Discuss this article

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Braised Lamb shank, brown bean puree chorizo

Mole Verde Sauce
30ml corn oil
300g tomatillos
100g white onions
10g chopped garlic cloves
1 g serrano peppers
100g pumpkin
5 g coriander
100g almonds
100g peanuts
500ml chicken stock
10ml honey
salt to taste
pepper to taste

For the lambs
80ml corn oil
8pcs lamb shank
10g salt
5g black pepper

Method
• Add fat to a pot, add tomatillos, onion, garlic and chile serrano.

• Add toasted pumpkin seeds, almonds and peanuts and cook until golden brown, add chicken stock and bring to boil.

• Blend all ingredients add water if necessary, adjust seasoning with salt and pepper, put aside.

• In a pot with this sauce put the seasoned lamb shanks and cover it with the sauce and braise for 2 to 3 hours in a low heat.

Barbacoa
8pcs lamb shank(about 5 kg.)
200ml mole verde
300g black bean puree
15g butter
150g baby carrots
120g zucchini baby
70g baby squash
salt to taste
black pepper to taste
5g sesame seeds

Method
• Place the black bean puree in the center of a bowl, put the lamb shank on top of the puree and pour over the mole verde suace.

• Saute carrots, zucchini and baby squash and season, garnish the lamb with the vegetables and sprinkle sesame seeds.
Recipe courtesy of Maya, Le Royal Meridien & Chef Richard Sandoval