Lamb shank fatteh
These striking lamb shank pies from Unilever chef Sherif Afifi are made by slowly cooking lamb shanks sous vide with fresh oranges and ras el hanout, and then baking them in individual pot pies. The pies are served with a homemade roasted red pepper sauce. This recipe was created as part of Unilever’s 2024 Future Menus trend report (which can be downloaded here), to showcase the Modernised Comfort Food trend. The Modernised Comfort Food trend explores the idea of presenting diners with new and fresh versions of classic dishes.
Ingredients
Metric
Imperial
Lamb shank
- 10 lamb shanks, 4 kg
- 25g of ras el hanout
- 75g of Knorr Barbecue Sauce
- 20g of salt
- 500g of oranges, sliced
- 5g of black peppercorns
- 25g of garlic cloves
- 25g of rosemary
- 50ml of olive oil
Nutmeg caramelised onion
- 50g of olive oil
- 1kg onion, sliced
- 5g of Knorr Vegetable Paste Bouillon
- 1g of nutmeg
- 2g of salt
- boiling water
Mushroom freekeh duxelles
- 50g of olive oil
- 50g of carrots, finely diced
- 50g of shallots, finely diced
- 5g of garlic cloves, finely diced
- 250g of shiitake mushrooms, diced
- 20g of Knorr Vegetable Paste Bouillon
- 1g of black pepper
- 500g of freekeh, or 500g buckwheat
- 500ml of water
Roasted red pepper sauce
- 500g of red pepper
- 1g of black pepper
- 50g of olive oil
- 20g of fresh thyme
- 5g of garlic cloves
- 5g of Knorr Vegetable Paste Bouillon
- 20g of butter
To serve
- 500g of sautéed spinach
Equipment
- Sous vide equipment
Method
Rub the lamb shanks in ras el hanout, barbecue sauce and salt
- 10 lamb shanks
- 25g of ras el hanout
- 75g of Knorr Barbecue Sauce
- 20g of salt
Prepare the vacuum bags and add all the remaining lamb shank ingredients along with the lamb shank in the bag
- 500g of oranges, sliced
- 5g of black peppercorns
- 25g of garlic cloves
- 25g of rosemary
- 50ml of olive oil
Vacuum seal the bag, and cook it for 3 hours at 85°C
In a medium-sized pan, heat up the olive oil, then sauté the onions
- 50g of olive oil
- 1kg onion, sliced
Season with the bouillon, nutmeg and salt
- 5g of Knorr Vegetable Paste Bouillon
- 1g of nutmeg
- 2g of salt
Deglaze with the boiling water as needed, and cook over a low heat until the onion caramelises
- boiling water
Meanwhile, sauté the carrots, shallot and garlic in olive oil until soft
- 50g of olive oil
- 50g of carrots, finely diced
- 50g of shallots, finely diced
- 5g of garlic cloves, finely diced
Add in the mushrooms and cook down
- 250g of shiitake mushrooms, diced
Add in the bouillon paste, black pepper and freekeh
- 20g of Knorr Vegetable Paste Bouillon
- 1g of black pepper
- 500g of freekeh
Add the water, stir, and cook for 20 mins on a low heat
- 500ml of water
Preheat the oven to 190°C
Slice the red pepper and season with black pepper and coat in olive oil
- 500g of red pepper
- 1g of black pepper
- 50g of olive oil
Place in a tray with garlic and thyme, then roast for 10–15 mins
- 5g of garlic cloves
- 20g of fresh thyme
Remove from the tray and place in a bowl covered with cling film and allow them to cool off
Peel the peppers then blend with the garlic, bouillon paste and butter
- 5g of Knorr Vegetable Paste Bouillon
- 20g of butter
Preheat the oven to 230°C
Add a portion of mushroom freekeh duxelles to a small ovenproof dish
Add a cooked lamb shank on top of the mushroom freekeh duxelles
Add a tenth of the nutmeg caramelised onion around the lamb shank
Bake the lamb shank pies for 10 minutes
Serve with a portion of the red pepper sauce on each plate, and some buttered spinach
- 500g of sautéed spinach
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