November 21st, 2016
Recipe courtesy of Barsa Taberna
For Lamb Shank: In a large pot, combine all ingredients for lamb and cook over high heat until liquid comes to a boil, then reduce heat to a gentle simmer, cover and cook for 2 hours.
For Sweet Potato Purée: Preheat oven to 350 Celsius. Roast sweet potatoes for 1 hour or until soft when poked with a fork. Let cool for 10 minutes before removing the skins. Blend warm peeled potatoes in a food processor until smooth and season with salt and pepper to taste.
For Roasted Garlic: Preheat oven to 300 Celsius. In a bowl, combine ingredients and then place on a tray and roast in the oven for 25 minutes or until soft when poked with a fork.
For Sautéed Kale: In a pan, heat all ingredients until aromatic. Cook for 3 minutes or until kale breaks down and isn’t tough. Season with salt and pepper to taste.
Assembly: Place sweet potato puree as the base of the dish and top with sauteed kale. Remove lamb shank from liquid and place on top of kale and sweet potato mix. Place some of the roasted garlic cloves on top of shank and around dish. Lastly, use some of the braising liquid as a sauce all over the lamb shank.