Ginseng Infused Lamb Shank, Recipe by Chef Alias b. Ahmad of Saffron Brasserie

Don’t have enough to dine at Fine dining restaurants? Why not make this luxury dish at home and enjoy good food in the comfort of your home. Surprise your loved ones by serving them Ginseng Infused Lamb Shank. A recipe by the experts at Saffron Brasserie, Ancasa Hotel Kuala Lumpur, your family would definitely scratch their heads trying to figure out how you managed to get a take-home-chef.



Recipe by Chef Alias b. Ahmad of Saffron Brasserie


Ginseng Infused Lamb Shank


Duration: 180 minutes

Difficulty Level: Medium

Serving: 4



1 kg Lamb Shank

50 grams Fresh Rosemary

100 grams Cold Butter

50 grams Fresh Sage

50 grams Spring Thyme

To Taste Sea Salt

1 tablespoon Black Pepper

6 cloves Garlic

1 piece Carrot

100 grams White Onion

4 pieces Red Chilli

80 grams Leek

50 grams Ginseng Root

70 grams Chopped Red Tomatoes

4 tablespoons Tomato Puree

2 liters Chicken Stock

3 liters Brown Stock

2 tablespoons Flour

3 sticks Cinnamon

3 pieces Star Anise

1 cup Water

5 tablespoons Oil


Preparation Method:


1. Seal lamb shank with flour and fry until golden brown.

2. Cut onions, garlic, carrots, and leeks (set aside).

3. Melt Cold Butter and mix tomato puree and chopped tomatoes into the pot along with the vegetables.

4. Followed by spices and ginseng root, cinnamon and star anise and lastly put in the shank along with both stocks until it comes to a slow boil.

5. Bake the lamb shank for 3 hours at 150°C.




Ancasa Hotel Kuala Lumpur

Jalan Tun Tan Cheng Lock,

50500 Kuala Lumpur,


Phone Number: +603 2026 6060

Operating hours: Monday – Sunday, 6.30 am – 10.30 pm


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