Home Our Chefs Braised Lamb Shank with Goat Cheese Polenta & Root Vegetables: Recipe...

Braised Lamb Shank with Goat Cheese Polenta & Root Vegetables: Recipe by Chef Kedar Bobde

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Braised Lamb Shank with Goat Cheese Polenta & Root Vegetables

Ingredients:  

BRAISED LAMB SHANK
Lamb Shank – 600gm
Oilve oil – 30ml
Cumin – 10gm
Coriander seed – 5gm
Fennel seed – 5gm
Cracked black pepper – 2gm
Smoked paprika – 5gm
Red onion – 50gm
Tomato – 80gm
Cumin – 05gm
Coriander seed – 5gm
Fennel seed – 5gm
Cracked black pepper – 2gm
Smoked paprika – 5gm
Cinnamon – 2gm
Chickpeas – 40gm (soaked over night)
Apricot – 25gm
Red wine – 100ml
Broth – 300ml
Salt – to taste

Goat cheese Polenta
Polenta – 50gm
Ginger – 5gm
Lemon – 01 no
Goat cheese – 20gm
Herbs – 5gm

Roasted root vegetable
Carrot – 30gm
Turnips – 30gm

Method:

Braised lamb shank

Heat olive oil in heavy bottom pan and add cumin once it crackles, stir in rest of the dry ingredients over a low heat.

Add lamb shank and sear it well once done keep it aside and cook chopped onion in the same pot to brown it, once it starts leaving oil from sides add chopped tomato and cook well to form homogenised mix.

Heat red wine in a ladle and add it into onion, tomato mix reduce well and add soaked chick peas along with broth and lamb shank.

Cover and cook in over low flame or preheated oven @ 180*c till shanks are cooked well normally it should not take more than 60minutes.

Remove shank from the pot and set it aside, cook well rest of the broth to get sauce of coating consistency strain and reserve.

Polenta

While lamb is getting cooked, take polenta, goat cheese and finely grated ginger in a bowl and add 150ml of boiling hot water over it and cover it tightly

Keep it aside for 20 minutes for polenta to absorb water and swell well, add hand torn herbs (reserving some for garnish) and mix well with wooden spoon.

Roasted root vegetables

In a smoking hot pan toss vegetable with some sea salt.

Assemble lamb shank as displayed in photograph serve with goat cheese polenta on side.

About: Chef Kedar Bobde

With more than two and half decades of experience in the food industry, Chef Kedar Bobde is currently working as Corporate Executive Chef with “deGustibus Hospitality” based out of Mumbai. Chef Kedar combines not just exceptional cooking skills, but a phenomenal amount of creativity, talent and imagination. He has graduated from prestigious IHM – Ahmedabad. After passing out from college, he began his culinary journey with Leela Mumbai as Kitchen Executive Trainee and never looked back thereafter. At The Leela’s he was able work under Masters of kitchen like Chef Pitamber, Chef Beat Loeffel – Pastry and learnt nuances of cuisines. While on other hand Chef Suri and Chef Qadir at The Leela Mumbai were the one to shape up fresh kid in industry with strong basics for most important foundation.

Chef Kedar Bobde – Corporate Executive Chef DeGustibus Hospitality.

Kedar Gained his understanding and knowledge of various cuisine and ingredients by working with leading world brands like Jumeirah hotels, Le Meridien, Oberoi, InterContinental and Hyatt hotels. He developed his culinary skills working with maestros like Chef Max Massimiliano (Michelin star chef), Chef Jean Christophe Fieschi (Hyatt Council of expert – Culinary), Master Chef Jochen kern all of whom had valuable contribution to imparting knowledge and shaping him up for international standards.

Kedar has been integral part of pre-opening team of Vu’s (Italian fine dining)at Emirate Tower, Flames (Out-door grill restaurant at Le Meridien Mumbai, InterContinantal – Goa  as Executive Chef, 55 East and Lobby lounge turn around at Grand Hyatt Mumbai. He had his hands full with opening of new age Indigo Delicatessen Juhu and Nerul, launching of QSR line “Indigo Burger project” and “Dakshin Rasoi” with deGustibus Hospitality.

He has given back to industry by sharing knowledge and mentoring team members to grow to the levels of Corporate Chef, Executive Chefs and even FnB manager for those who at some point decided to change from whites.  Besides, he has also done “Basic Hygiene Course” from charted institute of London and certified auditor for ISO 22000.

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