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Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano
5.0 1 rating
Prep. 30min
Total 3 h 20min
4 portion
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Ingredients

Braised Lamb Shanks
  • red wine full-bodied Italian
    200 gram
  • chopped tomatoes, canned
    400 gram
  • balsamic vinegar
    60 gram
  • tomato purée
    50 gram
  • water
    100 gram
  • beef stock cube (for 0.5 l) crumbled
    1
    1 heaped teaspoon beef stock paste
  • rosemary, fresh
    3 sprig
  • oregano, dried
    2 teaspoon
  • onion quartered
    110 gram
  • garlic clove to taste
    3 - 4
  • celery stalk cut in pieces
    150 gram
  • carrot cut in pieces
    150 gram
  • extra virgin olive oil plus extra for browning
    40 gram
  • lamb shank, bone in (approx. 400 g each)
    4
  • sea salt
    2 pinch
  • black pepper, ground
    2 pinch
Roasted Garlic and Parmesan Mash
  • Parmesan cheese cut in pieces (2 cm)
    50 gram
  • garlic bulb
    1
  • olive oil
    1 teaspoon
  • sea salt plus extra to taste
    1 ½ teaspoon
  • potato, floury peeled, sliced (5 mm)
    1000 gram
  • sea salt
    1 ½ teaspoon
  • cow milk
    350 gram
  • butter, unsalted (from cows' milk) diced
    50 gram
  • black pepper, ground to taste

Difficulty

medium

Nutrition per 1 portion

Protein 79 g
Calories 5255 kJ / 1259 kcal
Fat 71 g
Carbohydrates 64 g

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