BALSAMIC LAMB SHANK SERVED WITH MUSHROOM PATTIES AND STEAMED ASPARAGUS

BALSAMIC LAMB SHANK SERVED WITH MUSHROOM PATTIES AND STEAMED ASPARAGUS
Balsamic lamb shank with cranberries, pomegranate juice, olive oil, shallots, onions, garlic, corn starch, dark brown sugar and açaí. Served this with mushroom patties and steamed asparagus.
2 lamb shanks: 201 calories for 100 g
(I used 150 g per person: 301.5 calories per person)
2 tablespoons balsamic vinegar : 28 calories, 14 calories per person. Season with maldon salt to taste : 0 calories
Place shanks, seasoned with maldon salt, and rubbed with balsamic vinegar in an instant pot with 1 cup of water in the bottom. Cook on pressure setting on high for 45 minutes. Release the steam. You can brown them in oven at 375°F if you prefer it that way, after using the instant pot.

For gravy:
100 g of shank juices : 50 calories in fat, 25 calories per person
¼ cup cranberries: 25 calories, 12.75 calories per person
¼ cup pomegranate juice : 34 calories, 17 calories per person
1 teaspoon olive oil : 40 calories, 20 calories per person
2 tablespoons shallots : 7 calories, 3.5 calories per person
2 tablespoons onions : 8 calories, 4 calories per person
2 cloves garlic, crushed : 9 calories, 4.5 calories per person
2 teaspoons cornstarch to thicken gravy : 20 calories,10 calories per person
2 teaspoons dark brown sugar : 34 calories, 17 calories per person
50 g pure Açaí puree: 40 calories : 20, calories per person

Fry onions and shallots in oil and add the other ingredients one by one . Add açaí last and thicken with cornstarch. Season to taste with maldon salt : 0 calories

Mushroom patties:
200 g mushrooms
1/2 small red onion, finely chopped
1/2 medium carrot, peeled and grated
1/3 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon dried sage
3/4 tablespoons light soya sauce
1/4 teaspoon black pepper
1/83 cup (32 g) plain flour
flour for dusting
1 teaspoons vegetable oil

Start by preparing the mushrooms. Place them in a large bowl and using your hands, start to break up the mushrooms into small pieces. As you do this, squeeze the juice from the mushrooms into another bowl. The idea is to end up with small pieces of mushroom with their juices removed. The juice can be discarded. Add all the other ingredients to the mushrooms and mix thoroughly.
Shape into 2 equal size burgers and dust both sides with flour. Heat the oil in a non-stick frying pan and fry very gently over a low heat for about 8-10 minutes on each side or until the burgers are firmer in texture and not too browned or charred. Yields : 2 patties Calories: 80 calories per person. Asparagus : 3 calories per medium spear. I used young, small spears.I used 10 per person : 20 calories. Season with maldon salt to taste. Calories for this meal per person : 529.25 calories
Recipe and photo: Annie Goussard Newton