Lamb shanks are an instant hit with guests no matter what the occasion. Cooked till the delicious bites melt in your mouth, they bring to mind the notion of ‘fine dining’. Lambs shanks secure a high position on the list for even the most discerning foodies and especially in the winter season, lamb shanks prove to be an exceptional delight. When coupled with black truffle gratin and potatoes, you should expect to leave a lasting impression on your guests.
People across the globe think of lamb shanks as a sensual delight that tantalize their tongue. With its amazing flavors, lamb shanks prove to be something anyone and everyone can enjoy. They are easy to cook and amazingly flavorful. They are enjoyed as a main course and are just what you need to manifest your competency as a cook. So what are you waiting for, read on.
This recipe serves 4. The cooking time is 1 hour and preparation time is 30 minutes.
Lamb shanks 4 small
Salt To taste
Black pepper (freshly ground) To taste
Olive oil As needed
Onion (chopped) 1 large
Garlic cloves (chopped) 4
Carrots (chopped) 2 large
Celery stalks 2
Red wine 1 cup
Chicken stock 4 cups
Cranberry juice 1 cup
Butter 2 tablespoons
Blackcurrants (dried) ¼ cup
Almonds (sliced and toasted) ¼ cup
For Potato Truffle Gratin
Heavy cream 1 ¼ cup
Black truffles (thin shavings) 1
Potatoes (sliced and peeled|) 4 large
Salt To taste
Pepper (freshly ground) To taste
Heat the oven at 400 degrees Farenheit. Now take the shanks and season them thoroughly with salt and pepper. Take oil in a big Dutch oven and heat it. Sear the lamb shanks in oil and continue doing so till they become golden brown. Add garlic, celery, onions and carrots and cook them until they have a brownish tinge to them.
Put the lamb shanks in a saucepan. Add cranberry juice, chicken stock and wine to it and season the mixture with pepper and salt. Cover it and bake in the oven for about 1 hour 30 minutes. Continue baking until the lamb shanks are tender.
Remove them from the saucepan and strain the mixture through a sieve into a small pot. Put it over a medium heat and add butter, almonds and blackcurrants to it. Mix them together and use salt and pepper to season the mixture.
For making the potato black-truffle gratin, the procedure is as follows. Heat the oven at 375 degrees Farenheit. Pour cream into a saucepan and add the truffle shavings to it. Bring it to a boil. Remove from heat and let it cool for ten minutes. Take a baking tray, butter it and place potatoes in it in layers. Ladle about ¼ cup of cream on the potatoes and season it with pepper and salt. Drizzle 1 teaspoon of truffle oil. Repeat the procedure 4 times and bake it for about 40 minutes until the potatoes are thoroughly cooked. Remove it from the oven and allow it to cool for ten minutes before cutting them into perfect squares. Garnish with black truffle shavings. Serve hot.