Name: Lamb Shank with Eggplant ‘Begendi’
Prep time: 4 h
Total time: 4 h
Yield: Serves 4
Cuisine: Turkish
Ingredients: 200 g mirepoix (chopped onion, carrot, celery); 80 g olive oil; salt and freshly ground black pepper; 25 g tomato paste; 100 g basmati rice, soaked in warm water; 30 g red wine; 1 egg yolk; 120 g whole milk; 2 g ground cardamom; 40 g Gruyere cheese, grated; 25 g onion, peeled and finely chopped; 100 g mulberry pulp; 4 medium onions, peeled; 2 g finely ground black pepper; 7 g raisins; 3 g ground cinnamon; 700 g brown stock; 2 bay leaves; 30 g olive oil; 200 g eggplant, smoked and chopped; 7 g pine kernels; 4 lamb shanks; ¼ onion, finely chopped; 20 g plain flour; 20 g unsalted butter; ground white pepper; 225 g chicken stock, warmed; 1 g ground allspice; 3 g ground nutmeg

Preparation info

Serves
4

Difficulty
Complex
Ready in
4 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the lamb and onions

4 lamb shanks
salt and freshly ground black pepper
80 g olive oil

Method

Step 1: Season the lamb shanks with salt and freshly ground black pepper. Heat the olive oil in a large pan and sear the lamb shanks on all sides until browned. Add the mirepoix and cook until softened. Add the tomato paste and cook for 3-4 minutes before pouring in the red wine, stock and bay leaves.

Braise over moderate heat for 2 hours 30 minutes, covered with a lid. Remove the lamb