Michel Roux

Tuesday, 23 July 2013

July recipe - Braised lamb shanks, pomme purée, wild mushroom fricassee, seasonal greens and Pinotage jus

Ingredients 4 person

4 Lamb shanks
300gr each
2 onions
1 bulk of garlic
100gr celery
300gr carrots
1 bottle Pinotage wine
4 large potatoes
Salt and pepper to taste
60ml olive oil
2 box of mixed exotic mushrooms (400gr total)
20ml truffle oil
40gr parsley
300gr fine beans


Roughly chop the vegetables and place them in a shallow dish. Seal the shanks with little olive oil in a pan and place them on top of the vegetables in the shallow dish. Add red wine and water until the shank are covered. Close the dish with tin foil and place it in the oven at 160 degrees for 4 hours. Peel the potatoes and cook them in slightly salted water until tender. Mash them while still hot, add the olive oil and whisk until smooth and glossy while seasoning with salt and pepper. Roughly chop the mushrooms and sauté in a very hot pan with a pinch of salt and pepper. Once tender, add the truffle oil, chopped parsley and sauté. Blanch the fine beans in slightly salted water until crunchy. Once the shanks are cooked strain the liquid and reduced it until is thickened and velvety to be used as the jus.

Bon appetite