Lamb Shank Pizza


Apr 18, 2023

1 min read

Lamb Shank
500 gr Lamb Shank
2 nos Onions (Chopped)
2 nos Carrots
2 nos Celery
40 gr Tomato Paste
200 gr Red Wine
800 gr Lamb Stock
2 nos Bay Leaf
2 sprigs Rosemary
    Salt and Pepper (Season)
Purple Cauliflower Puree
1000 gr Whole Purple Cauliflower
1000 gr Anchor UHT Milk
100 gr Anchor Unsalted Butter
200 gr Anchor Parmesan
10 gr Garlic
    Sea Salt (Season)
    Black Pepper (Season)
Popcorn Cauliflower
300 gr Purple Cauliflower
300 gr Yellow Cauliflower
    Olive Oil
    Sea  Salt and Black Pepper (Season)
Olive Tapenade
250 gr Kalamata Olives
45 gr Capers
2 nos Garlic Cloves
1 no Lemon Juice and Zest
6 nos Anchovy Fillets
    Olive Oil
    Black Pepper (Season)
Lamb Shank Pizza
1 no 12” Pizza Dough
80 gr Purple Cauliflower Puree
120 gr Anchor Extra Stretch+ Mozzarella
50 gr Cherry Tomatoes (Halves)
30 gr Roasted Onion 
20 gr Olive Tapenade
20 gr Black Pepper (Season)
40 gr Popcorn Cauliflower
10 gr Pomegranate
    Fried Rosemary (Garnish)
Lamb Shank 
  1. Season lamb shank with salt and pepper 
  2. In a pot, sear lamb shank until golden brown, remove and set aside 
  3. Using the same pot, sauté onions, carrots and celery until fragrant 
  4. Add tomato paste and cook out 
  5. Deglaze with red wine, reduce by half  
  6. Add stock, rosemary, bay leaf and lamb shank bring to boil and let simmer for 2-3 hours 
Purple Cauliflower Puree
  1. Cut purple cauliflower into florets 
  2. In a pot, melt Anchor Unsalted Butter and sauté garlic 
  3. Add cauliflower florets and sauté for a few minutes 
  4. Add Anchor UHT Milk and Anchor Parmesan and simmer for 20 minutes until cauliflower florets soften 
  5. Strain cauliflower florets and keep milk separately 
  6. In a food processor, blend cauliflower florets into puree, add milk if necessary 
  7. Season with salt and pepper 
Popcorn Cauliflower
  1. Cut purple and yellow cauliflower into small florets 
  2. In a bowl, toss cauliflower florets with olive oil, sea salt and pepper 
  3. Transfer cauliflower florets onto baking tray 
  4. Bake at 200°C for 15 minutes 
Olive Tapenade 
  1. Chop olives, capers and garlic 
  2. In a bowl, mix all chopped ingredients with lemon juice, zest, anchovy fillets, olive oil and pepper 
  3. Let rest in chiller for 2 hours before use 
  1. On a thin pizza dough, spread a layer of pumpkin puree as base 
  2. Add 80g Anchor Extra Stretch+ Mozzarella 
  3. Add pickled red onions, preserved lemon wedge, pistachio, roasted squash cubes and goat cheese 
  4. Add remaining 40g Anchor Extra Stretch+ Mozzarella 
  5. Bake 
  6. Garnish with rosemary 



Related Products

Find the ingredients to make this delicious Lamb Shank Pizza recipe today!