Lamb Shank Pizza

Ingredients

Lamb Shank

Purple Cauliflower Puree

Popcorn Cauliflower

Olive Tapenade

Lamb Shank Pizza

Method

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 

Assembly

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