A slightly Nordic take on a classic meal.
Brown lamb shanks whole in a drop of oil until golden brown on all sides.
Chop onions, carrots and celery into small cubes and finely chop the garlic, add a hint of salt on the garlic. Sautée carrot, celery and onions in a large saucepan until soft. Add garlic and keep simmering. Next, add tomato purée. Let simmer for a couple of minutes.
Stir in demi-glace, beef and veal stock, red wine, seasonings and sugar. Bring to a boil and add browned lamb shanks. Cook over moderate heat for 3-4 hours until the meat is tender and pulls off the bones easily.
Strain the sauce through a sieve into a clean pan and bring back to a boil to intensify the flavour. Pull the skin off the shanks and pull some the meat if you want, add a hint of salt. Serve lamb shanks with sauce and mash.
Jerusalem artichoke mash::
Thoroughly, wash and peel the vegetables. Cut into same size pieces and boil until tender. Also, heat cream and milk on a saucepan.
While cream and milk are heating up, prepare the sage butter.
Melt butter on a frying pan and fry sage leaves until the leaves are crisp. Remove the leaves and put them aside.
Pour cream and milk into a bowl with potatoes and artichokes and mash them with a handheld mixer.
Stir 4-5 tbs of sage butter into the mash and season with horseradish and salt. Garnish with fried sage leaves.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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