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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.

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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 white miso paste and cook for 1–2 minutes. 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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