It had been 5 years since I last shopped at the Tekka Market in Little India. Today, I went there again to buy fresh lamb shank. I wanted to be there early to avoid the crowd so I left home as soon Albert left the house.
My trip won’t be complete without having a taste of AR-Rahman Royal Prata’s Banana Roti Prata. Roti prata is some sort of “Indian pancake” that is usually cooked on a flat grill. They come in several varieties: in plain or with fillings like egg, egg and onion, onion, honey, butter, cheese, cheese onion, cheese egg, garlic, chocolate, strawberries, banana and banana chocolate. Unlike Western pancakes that come with honey or maple syrup for drizzling; roti prata is usually served with curry sauce as dip! It can greasy but very delicious!
After my scrumptious breakfast, I carried on with my shopping. I started with the vegetables at Chia’s Vegetables, a one-stop stall that sells all the vegetables that I need. The best time to visit this shop is on Friday or Saturday mornings because the vegetables are fresher than on other days. I bought some herbs, giant portobello mushrooms for my Portobello Pizza (link will be posted later), red bell peppers for my Roasted Red Bell Peppers recipe, several root vegetables (baby carrots, parsnips and purple carrots) for my Roasted Carrots and Parsnips (to be posted later) as side dish for my Bake Lamb Shank. I ended my trip at GV Meat to get my beautiful lamb shanks.
Baked Lamb Shank would be on the menu for our dinner tonight, which I adapted from Jamie Oliver’s recipe. I consider this as another “wrap and bake dish” that is almost fuss-free. I made some changes to Chef Jamie’s recipe by replacing the leeks and fresh sage leaves with baby fennel and a teaspoon of mint leaves. To complete the dish, I would be serving it with roasted carrots and parsnip on a bed of mashed potatoes.
- 2 sprigs fresh rosemary
- 2 sprigs fresh rosemary, leaves picked, finely chopped
- 2 sprigs fresh thyme, leaves picked, finely chopped
- 2 sprigs fresh mint (around 5-10 leaves), leaves picked, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 2 tablespoon cold butter
- sea salt
- freshly ground black pepper
- 2 lamb shanks
- 4 cloves garlic, unpeeled
- 2 large carrots, peeled and sliced
- 1 onion, peeled and finely sliced
- 1 baby fennel, trimmed and cut into 8 wedges
- olive oil
- 1/2 cup white wine
- Preheat oven to 180ºC/350ºF.
- Using a dish with a flat bottom, place the butter, chopped herbs of rosemary, thyme and mint, and chopped garlic, then season them with salt and pepper and mash together using a fork.
- Using a small knife, take one of the lamb shanks and cut between the meat and the bone. You want to create a hole big enough to put your finger in, making a sort of pocket.
- Do this to all the shanks and divide the flavoured butter between them, pushing it into the pockets. This could be a little bit messy because the butter will start to melt on this stage. But don’t worry, you can use the spilled butter to rub the shanks. This will give a wonderful flavour to the heart and outside of the shanks
- Tear off two arm-length pieces of aluminum foil and fold each in half to give you four A3-sized pieces of foil.
- Put garlic and veggies between them, making a pile in the middle of each square.
- Drizzle the lamb shanks with olive oil and season with salt and pepper, then put one on top of each pile of veggies and a sprig of rosemary.
- Carefully pull up the sides of the foil around the shank and pour ¼ cup of wine into each. Gather the foil around the bone, pinching it together tightly.
- Repeat to the other shank, then place the foil parcels on a baking tray.
- Put in the preheated oven for 2½ hours or until the meat is as tender as can be.
- Serve with your favorite side dish.
AR-Rahman Royal Prata
Tekka Market And Food Centre
Blk 665, #01-201 Buffalo Road
Blk 665 Tekka Market #01-145