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http://www.lifestylefood.com.au/recipes/268/braised-boned-lamb-shank-with-parmesan-gnocchi-broad-beans-and-artichoke-froth

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Braised Boned Lamb Shank with Parmesan Gnocchi, Broad Beans & Artichoke Froth

This dish works just as well with veal shanks.
Recipe by Simon Wright, The French Cafe, Auckland, NZ

Ingredients

  • Lamb Shanks

  • 4 hind lamb shanks

  • 5 slices parma ham

  • 6 garlic cloves

  • 1 large carrot roughly chopped

  • 2 stalks celery roughly chopped

  • 1 brown onion roughly chopped

  • 4 sprigs thyme

  • 300 ml madeira

  • stock lamb or veal

  • sea salt

  • freshly ground black pepper

  • olive oil

  • Parmesan Gnocchi

  • 300 g mashed potatoes

  • 100 g flour

  • 75 g grated parmesan

  • 1 egg yolk

  • 1 teaspoon sea salt

  • olive oil

  • Artichoke Froth

  • 150 g jerusalem artichokes peeled

  • 2 garlic cloves finely chopped

  • 0.5 brown onion finely chopped

  • 400 ml chicken stock

  • 50 ml single cream

  • 100 g unsalted butter

  • sea salt

Method

  • Lamb Shanks:

  • 1.

    Season the lamb shanks well with salt, pepper and half the thyme.

  • 2.

    Heat a little olive oil in a pan and brown the shanks well on all sides.

  • 3.

    Place aside.

  • 4.

    Heat a little olive oil in a casserole dish and sauté the carrot, celery and onion with the garlic and remaining thyme until slightly caramelised.

  • 5.

    Add the shanks and Madeira to the casserole and reduce to a syrup.

  • 6.

    Add enough stock to almost cover the shanks, place a lid on the casserole and braise in a 180c oven for 4 hours or until the meat is falling off the bone.

  • 7.

    When cooked, remove the shanks from the stock and allow to cool slightly.

  • 8.

    Remove the meat from the bones and place aside.

  • 9.

    Strain the stock through a fine sieve and reduce half the stock over a high heat to a glace.

  • 10.

    Add the glace to the lamb meat and mix well.

  • 11.

    Stretch a piece of glad wrap tightly across the bench.

  • 12.

    Lay the slices of Parma ham down lengthways, slightly overlapping.

  • 13.

    Place the lamb in the middle, using the glad wrap, carefully roll the ham over to a cylindrical shape.

  • 14.

    Place the roll on a sheet of aluminium foil and roll up tightly, twisting the ends to make it compact.

  • 15.

    Refrigerate to set.

  • Parmesan Gnocchi:

  • 1.

    Mix all ingredients together to form a smooth dough.

  • 2.

    Roll the dough into a sausage shape, about 2cm in diameter and cut across at 1cm intervals.

  • 3.

    Plunge the gnocchi into boiling water until they float to the surface.

  • 4.

    Remove straight away and refresh in iced water.

  • 5.

    Drain and toss in a little olive oil.

  • 6.

    Place aside.

  • Artichoke Froth:

  • 1.

    Sweat the artichokes, garlic and onion in 50g butter for a few minutes.

  • 2.

    Add a pinch of salt and the chicken stock, bring to the boil and simmer until the artichokes are soft.

  • 3.

    Blend the sauce and pass through a fine sieve.

  • 4.

    Keep warm.

  • To assemble and serve:

  • 1.

    Remove the foil from the lamb and cut into 4 even portions.

  • 2.

    Remove the glad wrap and place the lamb and remaining strained stock into a pan.

  • 3.

    Place in a 200c oven for 10 minutes, basting regularly.

  • 4.

    Sauté the gnocchi with 200g blanched and refreshed broad beans in olive oil, just to warm through.

  • 5.

    Bring the artichoke sauce to the boil, add the cream and whisk in the remaining butter to create a froth.

  • 6.

    Sauté enough spinach for 4 people.

  • 7.

    Place the spinach in the centre of each of 4 plates.

  • 8.

    Spoon the gnocchi and beans around the outside and place the lamb on the spinach.

  • 9.

    Spoon the artichoke sauce over the gnocchi and the lamb stock over the lamb.

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Posted by Bill61Report
beautiful recipe. don't think it needs the artichoke froth but.