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With his 27 years of culinary experience, the Executive Chef at Southern Sun Ikoyi, Lagos, Alex Mwaura has introduced some better ways of enjoying shank, a cut out of lamb hide in leg in the middle just below the bulk meat.
Disclosing this in his Southern Sun hotel where he caters, Alex with his 15 years as Executive Chef in over five countries, said, shanks are mostly served as a dinner meal with red wine especially crispy ones, which can also be, added t the meal while cooking to enhance flavour.
‘Shanks are cut out of lamb hide leg in the middle just below the bulk meat.
Shanks are popular for their diligent succulent lamb taste and were traditionally done in clay pot for hours slowly which made it become a story telling dish during celebration times as people wait for it to be done,” Alex explained.
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For him, Shank, which is taken from lamb, is a rich source of protein and vitamin B12, which helps in formation of blood.
Stating that shank is a good source of Iron but high in cholesterol; Alex advised consumers to always ensure that they trim any fat around.
According to him, ingredients to prepare the shanks include, lamb shanks, olive oil, dried rosemary, dried thyme, butter, onion diced, celery diced, carrot, garlic minced, demi-glace powder, minced fresh rosemary leaves, mashed Irish potatoes, seasonal mixed vegetables among others.
