Ingredients
Lamb Shank
- 1/2 cup raisins
- 1 1/2 cups unsweetened apple juice
- 4 (9 oz each) lamb shanks
- 6 tbsp olive oil (divided)
- 3 red onions, finely chopped
- 8 cloves garlic, finely chopped
- 2 to 3 red chiles
- 1 tsp smoked paprika
- 3 fresh bay leaves
- 4 sprigs fresh rosemary
- 1 can (14.5 oz) plum tomatoes
- 3 cups organic chicken stock
- 3 tbsp red wine vinegar
- 2 cups red wine
- 1/3 cup Dijon mustard
- 1/2 bunch mint, chopped
- 1 pack kataifi (see note)
- 1/4 cup pistachios, shelled and crushed
- salt and black pepper
Burnt Honey and Saffron Aioli
- 2 cups mayonnaise
- 2 tbsp honey
- 1/2 tsp saffron
- 1 clove garlic
- zest and juice of 1 lemon
- salt, to taste
Method
Preheat oven to 400°F. In a small bowl, combine the raisins and apple juice and set aside. Generously rub salt and pepper over the lamb shanks until well seasoned, place on a roasting pan and roast for 20 minutes.
Heat 4 tablespoons of oil in a medium braising pot set over medium heat, add the onions and garlic and sauté for 3 minutes. Add the paprika, bay leaves and rosemary and cook for another 10 minutes, until the onions have softened. Pour in the wine and vinegar and cook for another 5 minutes, or until reduced by half. Add the raisins and apple juice and cook for another 12 minutes, until reduced by half. Transfer the mixture to a blender and puree until smooth. Return the mixture to the pot.
Remove the shanks from the oven and reduce oven temperature to 275°F. Place the shanks in the pot, add the tomatoes and chicken stock and bring to a boil over high heat. Cover, put in the oven and braise for 2.5 to 3 hours, or until the meat falls off the bone and the sauce has thickened.
In a small bowl, combine the mustard and mint and stir to mix. Transfer the shanks to a cutting board and set aside to cool. Pull the meat apart, season with salt and pepper and add it to the mustard mixture.
Place 2 feet of plastic wrap on a flat surface, place a quarter of the lamb shank along one edge and wrap the plastic wrap over the mixture, molding and shaping it into a cylinder. Tie the edges and freeze for 6 to 7 hours to harden.
Defrost the kataifi. Meanwhile, make the aioli. In a small bowl, combine the mayonnaise, grated garlic, lemon juice and zest and salt and mix well.
For the burnt honey and saffron aioli, pour the honey into a heavy-bottomed pot, bring to a boil over medium-high heat and cook for 3 minutes, until it begins to caramelize and turns a pale amber colour. Remove the pot from the heat, stir in the saffron and set aside to cool. Whisk the mixture into the mayonnaise and set aside.
Place the lamb on a cutting board, remove the plastic and cut into 1-inch cylinders. Place on a baking sheet. Pull kataifi apart into 6-inch strands and lightly brush with olive oil. Wrap the lamb cylinder with the pastry until it's about 2 inches in diameter, place on the baking tray and refrigerate for 30 minutes.
Put the pistachios in a small pot and toast over medium heat for 6 minutes. Chop and set aside.
Preheat oven to 350°F. Heat the remaining 2 tablespoons of oil in a frying pan over medium-high heat. Sear the lamb kataifi for 30 seconds on each side, until lightly golden all around. Using tongs, transfer them to a baking sheet and bake for 6 to 8 minutes, until golden brown. Dollop the saffron-aioli on 4 to 6 small plates, add 3 to 4 pieces kataifi on top and garnish with chopped pistachios. Serve.
Note: Kataifi is a cheese pastry soaked in a sweet syrup. It can be purchased at Middle Eastern stores.
