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Meet Chef Adnan Yamani, Saudi Arabia's culinary superstar who's not just creating dishes—he's creating fans. With 15 years of culinary expertise, seven successful restaurant brands, and starring roles in MBC TOP CHEF, Chef Adnan is sharing one of his most beloved recipes that turns first-time diners into devoted followers.

A Dash of His Past

Chef Adnan's rise to culinary stardom is marked by his dedication to bringing Saudi cuisine to the world stage. As a TV cooking show presenter and participant in MBC TOP CHEF Season 2 and ALL STARS 2024, he has mastered the art of creating dishes that captivate both the eye and the palate. His passion lies in creating unique fusion dishes that blend Saudi traditions with global influences, making him a household name in the Kingdom's culinary scene.

His Signature Dish: Khaleeji Lamb Shank

When it comes to winning hearts through food, Chef Adnan's Khaleeji Lamb Shank is his secret weapon. This dish, served both in his restaurants and for friends and family, showcases his talent for blending traditional flavors with modern techniques. The magic ingredient? MAGGI® Khaleeji Seasoning, which Chef Adnan uses to enhance the dish's authentic flavors without requiring lengthy marination time.

KHALEEJI LAMB SHANK

Ingredients
Lamb
350g Lamb Shank with Bone 10g Carrot
10g Onion 2g MAGGI® Khaleeji Seasoning
Mashed Potato Mousseline
200g Potato, peeled 50g Milk
40g Butter 5g Roasted Garlic
2g Salt 1g White Pepper
Sauce
100g MAGGI® Demi-glace 5g MAGGI® Khaleeji Seasoning
Vegetable Timbale
20g Eggplant Round Slice 20g Red Pepper Round Slice
20g Yellow Pepper Round Slice 20g Zucchini Round Slice
5g Corn Oil 2g MAGGI® Khaleeji Seasoning

Method

LAMB SHANK RECIPE
1. Clean the lamb shank and boil with carrot, onion, and MAGGI® Khaleeji Seasoning for 30 minutes.
2. Remove and roast in the oven for another 15 minutes until tender.
3. Season vegetable slices with MAGGI® Khaleeji Seasoning and grill on a chargrill. Arrange in a round ring to build the timbale.
4. Wrap garlic with oil, salt, and pepper in aluminum foil and roast at 180°C for 20 minutes.
5. Boil peeled, cubed potatoes until tender. Mash with roasted garlic for a fine mousseline texture.
6. Add milk and butter to the mashed potatoes and mix well.
7. Brush the lamb shank with MAGGI® Demi-glace sauce and plate with remaining sauce.