Shank of lamb cooked with molasses, aubergine cream and potato stew – Kalamata Papadimitriou

Shank of lamb cooked with molasses, aubergine cream and potato stew

Kondilis, Chef


For the shank of lamb:
4 shanks of lamb
2 cans of brown ale or stout (marinate lamb in the beer for 15 hours)
3 cloves garlic
50ml Balsamic Cream Kalamata Papadimitriou
40gr molasses

For the potato stew:
½ kg potatoes
100 gr tomato juice
1 onion, finely chopped
250gr olive oil
20gr sweet red paprika
1 bay leaf
15 gr sugar

For the aubergine cream:
4 medium aubergines
Olive oil
1/3 bunch of parsley
1 clove garlic
1 tsp honey
50gr Orange & Lemon balsamic Cream Kalamata Papadimitriou
60gr Butter


For the shank of lamb:
Marinate the shank for 15 hours.
Place the shank in a baking tray, season with salt and pepper, add garlic, rosemary, olive oil and some of the liquid from the marinade. Cover the baking tray tightly with a lid and roast in the oven at 185°C for 1 hour and 40minutes. Towards the end, uncover the tray, baste the lamb with the balsamic cream and the molasses, and leave for another 10minutes in the oven until nicely glazed.

For the potatoes:
Cut the potatoes into thick pieces. Finely chop the onion and sauté in olive oil in a saucepan. As soon as it turns translucent, add the potatoes, salt, pepper, paprika, the bay leaf, sugar, tomato juice and some water until the ingredients are fully covered. Put the lid on the saucepan and allow to simmer over low heat until the potatoes are cooked and the sauce has glazed.

For the aubergine cream:
Pierce the aubergines with a skewer, then roast over open (gas) fire. When ready, remove from the fire, allow to cool and remove the skin. Finely chop the parsley and garlic. Add all the ingredients in a bowl; mix with a stick blender, slowly adding the olive oil, until the ingredients are homogeneous and smooth.

Beef Stew with aubergines Braised Front Pork Knuckle with Sautéed Vegetables