Lamb Shank with Spicy Cauliflower and Cucumber Sauce

A truly wintertime dish, meant for a festive feast. The perfect balance of hearty meats, spicy vegetables and a light yoghurt-cucumber dressing.

Ingredients

• lamb shank (4pcs) - 1.5 kg
• broth (chicken or beef) - 500g
• skinless tomatoes in their own juice - 500g
• pitted olives - 200g
• parsley - 50g
• garlic - 20g
• olive oil - 200g
• salt, pepper to taste
• cauliflower - 400g
• soy sauce -50g
• corn starch - 40g
• rice vinegar - 20g
• brown sugar - 50g
• honey - 30g
• sriracha sauce - 30g
• thick yogurt -300g
• fresh cucumber - 200g
• parsley -100g
• garlic -20g
• salt to taste

Directions

1. Punch tomatoes, olives, garlic, parsley and olive oil in a blender. Warm up with broth for 20 minutes. Salt.
2. Salt, pepper and fry the lamb shanks on all sides until golden brown for 2-3 minutes on each side.
3. Put the legs in hot tomato-broth sauce and put them in the oven at 160C for 5 hours.
4. Punch the yoghurt-cucumber sauce in a blender and rub it through a sieve to get a "silk" texture.
5. Divide the cauliflower into segments. We mix all the components of the marinade with a whisk into a homogeneous mass. Cabbage should be kept in the marinade for no more than 10 minutes!
6. When the legs of the lamb are ready, you can fry the cabbage (if you have it deep-fried, you can deep-fry it). Sprinkle with herbs or green onions. Cover the bottom of the plate with sauce and pour a little shank.