Servings: 4
Ingredients
For the lamb shanks
- 4 lamb shanks
- 3 tbsp olive oil
- 4 shallots finely chopped
- 3 garlic cloves finely sliced
- 1 stick celery finely chopped
- 1/2 carrot finely chopped
- 100 g bacon finely chopped
- 400 g canned whole tomatoes
- 1 tbsp tomato puree
- ½ bottle white wine of white wine
- 500 ml veal, chicken or lamb stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 50 g Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass grated
- salt and freshly ground black pepper to taste
For the gremolata
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 large garlic clove minced
- 1 teaspoon fresh lemon zest finely grated
For the garnish
- 4 4 baby leeks
- 100 g bacon cut in strips
- olive oil to taste
- knob butter to taste
For the cacao mash
- 600 g King Edward potatoes peeled and cut into chunks
- pinch salt to taste
- 200 g salted butter
- 100 g milk
- 20 g Willie’s Cacao Sambirano Madagascar 100% Cocoa Mass grated
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 180C
- Prepare the lamb by using a sharp knife to loosen the meat a little from the bone. Season with salt and pepper.
- Heat the oil in a large ovenproof casserole on the hob and brown off the lamb shanks
- Remove the shanks from the casserole and set aside. Turn down the heat and add the shallots, garlic, celery, carrot and bacon and fry for 3-5 minutes until soft.
- Add wine and bring to the boil then add the herbs, tomato puree, stock and return to the boil.
- Return the lamb shanks to the casserole, bring to a simmer, then cover and place in the oven 2-3 hours or until lamb is tender and falling off the bone.
- Remove the lamb and leave to rest.
- Place the casserole over a medium heat and cook until the sauce is reduce by half, skimming off any fat. Season with salt and pepper and the grated cacao.
- For the cacao mash, place the potatoes into a large saucepan and cover with water. Add a pinch of salt, place on the heat and bring to the boil. Simmer for 10-15 minutes until tender.
- Drain well and return to the pan over a low heat for a few seconds to remove any excess moisture.
- Using a potato masher or ricer, mash well, adding the melted butter. Season with salt and freshly ground black pepper and cacao.
- For the garnish, heat the olive oil in a frying pan and cook the vegetables for about 3 minutes. Then add a knob of butter.
- For the gremolata combine all the ingredients.
- To serve put each lamb shank on a small mound of cacao mash, pour over the sauce, add the garnish, and sprinkle over the gremolata