Season the lamb shank with garlic, pepper, rosemary, 20g MAGGI® Khaleeji Seasoning, and 15g MAGGI® Smoked Seasoning.
In a pan, heat oil and sear the lamb shank. Place the lamb shank in a roasting pan and keep aside.
In the same pot, sauté chopped onion, carrots, celery, and leeks with the remaining herbs/spices. Add MAGGI® Beef Stock Powder and tomato, mix well.
To the roasting pan with the lamb shank, add the tomato mixture and enough water to cover the meat.
Place the tray in the oven at 200 degrees Celsius and slow cook for 3 hours.
Once cooked, remove the shank and keep aside. Blend the stalk in the pan with a hand blender till smooth. Strain the blended mixture, season with 10g of MAGGI® Khaleeji Seasoning, and keep aside.
Roll the lamb shank in breadcrumbs till well coated and bake at a high temperature for 12 minutes or until a golden and crispy coating develops.
Serve the Lamb shank on a bed of mashed potatoes and grilled vegetables. Drizzle with the sauce.
