|  home | feedback | help          
   Latest Feature · Biography · Interview with Vikram Sunderam · Interview with Ashok Bajaj · Photo Gallery
Executive Chef Vikram Sunderam
Executive Chef Vikram Sunderam
Rasika Restaurant
633 D Street Northwest
Washington, DC 20004-2904
(202) 637-1222
+ Click images to enlarge

Chef Vikram Sunderam of Rasika Restaurant – Washington, DC
Adapted by
July 2010

Yield: 4 Servings


Lamb Shank:
4 pieces lamb hind shank, about 18 to 20 ounces, trimmed
1 teaspoon minced ginger
1 tablespoon minced garlic
2 teaspoons red chili powder
5 whole pods black cardamom
4 bay leaves
10 black peppercorns
Pinch saffron
½ cup malt vinegar
1 pint full-fat natural yogurt

2 tablespoons tomato paste
½ cup heavy cream
½ teaspoon ground nutmeg
½ teaspoon freshly ground black pepper
2 tablespoons dark rum

For the Lamb Shank:
Preheat the oven to 400°F. Prick the lamb shank on all sides with a sharp knife. Combine the remaining ingredients and pour over the lamb shank. Marinade the lamb shank for a minimum of 4 hours. Put the lamb shank and marinade into a roasting pan and add enough water to just cover the shanks. Bring this to a boil over high heat. Once the mixture is boiling, put the roasting pan in the oven and cook for 45 minutes, or until the lamb is tender.

For the Sauce:
Strain the jus left after cooking the shanks into a saucepan. Bring the jus to a boil and add the tomato paste, cream, nutmeg, and black pepper. Once the sauce thickens, add the rum and season with salt. Serve with the reserved shanks.









 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy