Ingredients
- —2 lamb shanks
- —1 onion, roughly chopped
- —2 garlic cloves
- —1 carrot, chopped
- —500 ml stock
- —1 bay leaf
- —1 sprig of thyme
- —4 potatoes, peeled
- —50 g butter or a splash of milk
- —1 zucchini, thinly sliced
- —1 eggplant, thinly sliced
- —8 baby carrots
- —Edible flowers
- —Salt and pepper
Instructions
Brown the lamb shanks on all sides and slowly braise them in stock with herbs until the meat falls tenderly off the bone.
Grill the slices of zucchini, eggplant, and baby carrots until light grill marks appear.
Prepare a creamy mashed potato using boiled potatoes with butter or milk.
Reduce the braising liquid into a rich, glossy demi-glace.
Arrange a quenelle of mash on the plate, add the vegetables, and place the lamb shank centrally.
Finish with demi-glace, herb oil, and edible flowers.
Serving Tip
This festive lamb shank is tender, rich, and full of flavor, served with silky mashed potatoes and elegant grilled vegetables. The glossy demi-glace and edible flowers add warmth, elegance, and a touch of Christmas magic. Serve on a large white plate and add edible flowers just before serving for a refined holiday atmosphere.
Storage Tip
Lamb shank can be braised ahead of time; reheat gently and prepare the mash fresh for the best texture.