Appareils & accessoires
Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano
Prép. 30min
Total 3h 20min
4 portion
Ingrédients
Braised Lamb Shanks
-
red wine full-bodied Italian200 gram
-
chopped tomatoes, canned400 gram
-
balsamic vinegar60 gram
-
tomato purée50 gram
-
water100 gram
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1 heaped teaspoon beef stock pastebeef stock cube (for 0.5 l) crumbled1
-
rosemary, fresh3 sprig
-
oregano, dried2 teaspoon
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onion quartered110 gram
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garlic clove to taste3 - 4
-
celery stalk cut in pieces150 gram
-
carrot cut in pieces150 gram
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extra virgin olive oil plus extra for browning40 gram
-
lamb shank, bone in (approx. 400 g each)4
-
sea salt2 pinch
-
black pepper, ground2 pinch
Roasted Garlic and Parmesan Mash
-
Parmesan cheese cut in pieces (2 cm)50 gram
-
garlic bulb1
-
olive oil1 teaspoon
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sea salt plus extra to taste1 ½ teaspoon
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potato, floury peeled, sliced (5 mm)1000 gram
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sea salt1 ½ teaspoon
-
cow milk350 gram
-
butter, unsalted (from cows' milk) diced50 gram
-
black pepper, ground to taste
Niveau
moyen
Infos nut. par 1 portion
Protides
79 g
Calories
5255 kJ /
1259 kcal
Lipides
71 g
Glucides
64 g
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