Chef Olivier Desaintmartin, MCF Aussie Lamb Mediterranean Croquettes
- Prep time 1Hr
- Cook time 2Hr
- Technique Braise, Pan Fry / Saute
- Meat Lamb
- Cut Shank
- Serves 30
Braised lamb shank tucked into a deep fried pastry roll with Mediterranean flavors and served as a passed hors d’oeuvres
Ingredients
- 2 ½ pounds Australian lamb shanks
- 1 tablespoon granulated garlic (not powder)
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 tablespoons tomato paste
- 1 cup olive oil
- 2 tablespoons olive paste (green or black)
- 1/4 bunch thyme, chopped
- ¼ bunch rosemary, chopped
- 1 large onion, roughly chopped
- 2 red bell peppers, roughly chopped
- 1 head garlic, peeled
- 1 (7-ounce) can peeled Roma tomatoes
- 2 cups white wine
- 1/4 cup red vinegar
- Salt and pepper, to taste
- 1 (7-ounce) can chickpeas or white beans, drained and rinsed
- 6 eggs, beaten
- 3 cups panko breads crumbs, seasoned with parsley and garlic
- Vegetable oil, for frying
Garnish
- Black olives, as needed
- Pickles, as needed
- Herb spring, as needed
- Diced onion, as needed
Method
- Preheat the oven to 375°F. Score the shanks with a sharp knife.
- Make a rub by stirring together the spices, tomato paste, oil, olive paste, and herbs.
- In a large skillet, add 1 ounce of the oil and sear the mirepoix (onion, peppers, and garlic) for 2 minutes on high heat. Add the tomatoes and the juice, wine, and vinegar.
- Lay the shanks on the vegetables, season with salt and pepper, and add the thyme and rosemary. Cover and cook for 1 hour 45 minutes in the oven or until the meat falls off the bone. Remove and let the meat cool off on a platter.
- Transfer the remaining vegetables and liquids to a skillet and reduce until all the liquids have evaporated.
- Blend until you get a thick sauce consistency.
- Debone the shanks, and make sure there is no cartilage or grizzle. Rough chop the meat so that it’s a bit chunky. Add the beans to the lamb, then add some sauce and press with your hands to make small meatballs (1 inch for hors d’oeuvres and 2 ½ inches for appetizer). Cover and refrigerate overnight.
- Double-bread the meatballs, first in the eggs, then in the panko, and repeat.
- Heat the oil to 360°F and deep-fry the croquettes in batches 3 to 4 minutes, to golden brown. Drain.
- Plate the croquettes on a bed of the remaining sauce. Add garnishes such as black olives, pickles, herb springs, and/or diced onion.
