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U.S. Potato Wedges Tossed in Lamb Fat and Red Onions, Braised Lamb Shank

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Print Recipe

Total Time20 Mins

Prep Time10 Mins

Cook Time10 Mins

ServingsServes 50

Potato Type: Russet

Prep Method: FriedAir Fryer

Dish

Snack

Prep Time

10 Mins

Cook Time

10 Mins

Serving

Serves 50

Ingredients

150 pcs Frozen U.S. Potato Wedges
1 litre Lamb Fat
Glazed Red Onions
10 pcs Lamb Shank
100ml Olive Oil
2 pcs White Onion
10 pcs Garlic Cloves
2 pcs Carrot
½ pcs Celery
1 litre Vegetable Stock
1kg Tomato
10g Tomato Paste
½ litre chicken stock with bay leafs, pepper corns, thyme
Rosemary Sprig to garnish

Preparation

Heat up oil and deep frying the frozen U.S. potato wedges until golden-brown colour, then tossed in lamb fat and red onions.
À la minute saute lamb shank with olive oil and add in diced white onion, minced garlic cloves, diced carrots, diced celery, vegetable stock, diced tomatoes, tomato paste, half litre of chicken stock.
Platting and garnish with rosemary sprig.

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