Braised Aussie Lamb Shank in Red Wine Mustard Sauce, Served with Potato Galette
- Prep time 35Min
- Cook time 3Hr
- Technique Braise
- Meat Lamb
- Cut Shank
- Serves 7
Tender lamb cooked slowly in red wine mustard sauce.
Ingredients
Braised
-
1 kg Australian Lamb Foreshank
-
0.1 L Extra Virgin Olive Oil
-
0.3 L Red Wine for Cooking
-
40 g Chinese Garlic Peeled
-
20 g Fresh Thyme
-
20 g Fresh Rosemary
-
200 g Carrot (Diced)
-
200 g Celery (Diced)
-
200 g White Onion (Diced)
-
0 L Cooking Cream
-
35 g Dijon Mustard
-
30 g Tomato Paste
-
0 L Lamb or Veal Demi-glace (Stock)
-
200 g Plum Tomato
-
2 Bay Leaf
-
Sea Salt, Black Pepper
Side
-
300 g Potato
-
50 g Elle & Vire Unsalted Butter
-
20 g Parmigiano Reggiano
-
200 g Sugar Snap Pea
-
0.2 L Soybean Oil
-
Sea Salt
Garnish
-
1 box Red Radish Microgreen
-
1 box Celery Microgreen
Method
Braised Lamb
-
Marinate the lamb shank with red wine, herbs, salt, and pepper overnight.
-
Heat a pan over high heat and sear the lamb shank until browned on all sides.
-
In a saucepan over medium heat, add olive oil and the mirepoix (carrots, celery, and onions). Sauté until golden brown, then add tomato paste and cook until caramelised.
-
Pour in the red wine marinade and stock, bring to a boil, then transfer the seared lamb shank into the saucepan. Reduce the heat and simmer for about 3 to 4 hours, or until the meat is tender.
-
Remove the lamb shank, strain the sauce, then add cream, mustard, salt, and pepper. Whisk until well combined.
Mashed Potatoes
-
Bring a large pot of salted water to a boil. Add the potatoes and garlic, then simmer over medium heat for about 15 minutes or until tender.
-
In a small saucepan, warm the milk and butter over low heat until the butter melts.
-
Drain the potatoes, return them to the pot, and mash while slowly adding the warm milk mixture until smooth and creamy.
-
Season with salt and pepper to taste.
