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Lamb Shank Navarin with vegetables

By Dimitris Melemenis, Executive Chef Costa Navarino


  • 350 g Lamb Shank
  • 50 g Carrot (Parisienne cut)
  • 50 g Zucchini (Parisienne cut)
  • 50 g Potatoes (Parissiene cut)
  • 20 g Peas
  • 30 g Green Beans
  • 20 g Leek (Finely chopped)
  • 30 g Red Onions (Finely chopped)
  • 2 g Garlic (Finely chopped)
  • 100 ml Chicken Stock
  • 70 ml Dry Red Wine
  • 120 g Chopped Tomatoes (Can)
  • 20ml Navarino Icons Estate Grown Extra Virgin Olive Oil
  • 1 small Rosemary twig
  • 1 small Thyme twig
  • Navarino Icons Sea Salt with rosemary
  • Freshly ground Pepper

Season the lamb with Navarino Icons Sea Salt with rosemary and pepper. Heat Navarino Icons Estate Grown Extra Virgin Olive Oil in a deep frying pan to sauté each side of the lamb for 2 minutes.

Tip the lamb into a colander in a bowl and leave it in a warm place to drain its juices. Place the pan on the heat and tip a bit of Navarino Icons Estate Grown Extra Virgin Olive Oil. Add the onion, garlic and the leek and sauté until they take a golden color. Add the vegetables and continue to sauté for 1 additional minute.

Remove the vegetables into a colander and place the lamb back to a pan and tip the win until it reduces to sticky syrup. Pour the chicken stock, chopped tomatoes, rosemary and thyme adding the lamb juices. Boil for 5 minutes and then cover with the lid. Place it in preheated oven using air at 160 oC  for 1 hour and 30 minutes.

Serve it in a deep dish placing the lamb shank Navarin on the base, spooning the vegetables around the lamb. Pour the hot sauce over the lamb and the vegetables and finally add a spring of thyme or rosemary upwards and drizzle with Navarino Icons Estate Grown Extra Virgin Olive Oil.

Lamb Navarin is a French dish the name of which is believed to have been derived from the Battle of Navarino, the last naval battle ever fought exclusively with sailing ships, that occurred in 1827.