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Season lamb shank, combine with onions, garlic and smother in clarified butter, without browning. cook until juices reach a syrupy consistency.
Add tomato paste, spices and continue cooking. Dust with the flour, cook well add water to cover meat,bring to boil and skim.
Add bay leaves and simmer covered until meat is tender. remove meat and keep warm.
Strain sauce through a fine mash china cap. Bring to boil again and reduce, add meat and adjust seasoning.
Arrange a lamb shank with braising stock, soaked raisins and boiled chick peas into a tagine, top with the tomato stew, drizzle with olive oil and finish with dukkah gremolata.
The safety and wellbeing of our guests and colleagues is always a top priority. In light of COVID-19, the hotel has temporarily suspended normal operations and is not currently offering restaurant, bar, or other services at this time. The hotel will be accepting room reservations for stays from June 1, 2020 and beyond. For more information, please contact the hotel directly or your nearest Global Contact Center.
The Palm Brasserie brings the new experience in a relaxed setting, casual environment and fresh food.