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 Ingredients
* 4 lamb shanks (350 g each in weight)
* Garlic 20 g
* Root vegetables – carrot, celeriac, parsnip 100 g
* Fresh rosemary 10 g
* Good quality dry red wine 500 m
* Tomatoes in their own juice 300 ml
* Demi-glace sauce 300 ml
* 4 large potatoes
* Butter 70 g
* Cream 100 ml
* 2 baby courgettes
* Herbs au Provence 2 g
* Freshly ground pepper
Method
Remove any membrane from the lamb shanks and push 2 whole cloves of garlic in between the muscle.
Chop the root vegetables into small dice and finely chop the garlic; sprinkle over the shanks.
Add the fresh rosemary and pour over the red wine and marinate overnight.
The next day, remove the shanks from the marinade, brown in olive oil and add the puréed tomatoes, demi-glace and marinade.
Season with salt and pepper.
Cover the dish with a lid and place in an oven heated to 160 °C for 3 – 3.5 hours.
Once the meat is tender, boil down the sauce to the required strength and consistency.
Wash thoroughly the potatoes in their skins and place on a baking tray on a thin layer of salt.
Bake at 170 °C until tender.
Then remove the skins and mash with the cream and butter. Add a little pepper.
Cut the baby courgettes into 1 cm wedges and sauté for 2 minutes in hot melted butter with the herbs au Provence and salt.
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