DUBAI: Mohamad Olleik, head chef at Dubai’s DIFC-located Alaya, shares a hearty lamb shank recipe, a dish he describes as “generous, comforting and deeply rooted in tradition.”

Ingredients

Lamb shank

Lamb shanks — 2 pieces

Onion — 1 large, roughly chopped

Carrot — 1 medium, roughly chopped

Celery — 1 stick, roughly chopped

Garlic — 4 cloves, crushed

Fresh thyme — 2 sprigs

Fresh rosemary — 1 sprig

Olive oil — 3 tablespoons

Salt and black pepper

Eggplant begendi

Large eggplants — 2

Butter — 50 grams

Plain flour — 2 tablespoons

Cooking cream — 250 milliliters

Nutmeg — a pinch

Salt and black pepper

To finish

Roma tomatoes — 2, halved

Green sweet peppers — 2, halved

Lamb cooking juices — ½ cup

Fresh chives — finely chopped

Olive oil 

Method

Braise the lamb: Season the lamb shanks generously with salt and black pepper. Heat olive oil in a heavy pot and sear the lamb on all sides until deeply golden. Remove the lamb and add onion, carrot, celery, garlic, thyme and rosemary to the same pot. Saute until fragrant. Return the lamb to the pot and add enough water to come halfway up the shanks. Cover tightly and braise in a 170-degree Celsius oven for three hours, until the meat is tender and falling off the bone.

Prepare the eggplant begendi: Grill or roast the eggplants whole until the skin is charred and the flesh is soft. Peel, chop finely and drain excess liquid. In a saucepan, melt the butter and whisk in the flour. Cook gently for one to two minutes. Gradually add the cream, whisking until smooth. Stir in the eggplant, season with salt, pepper and nutmeg, and cook until silky and thick.

Grill the vegetables: Brush the tomatoes and peppers with olive oil and grill or pan-sear until lightly charred.

Finish the sauce: Strain the lamb cooking liquid and reduce it gently in a saucepan until slightly thickened and glossy. Adjust seasoning if needed.

To plate: Spoon the eggplant begendi onto the plate as a base. Place the lamb shank on top.  Arrange the grilled vegetables alongside. Drizzle with the remaining lamb juice and finish with chopped chives and a touch of olive oil.