Ingredients:
10 people:
10 great looking lamb shanks
oil, salt and pepper
250 g butter
1 kg pumpkin pulp from your soup
½ kg chickpeas (soaked in water the day before)
½-1 l olive oil
5-8 cloves garlic (depending on size)
cayenne pepper
½ kg cowslips
½ kg field mushrooms
½ kg oyster mushrooms
½ kg beechnut
30 fresh blackberries, freshly chopped dill
Braising stock
2l stock
1l dark beer with strong flavour
10 g chipotle
4 whole garlics
1-2 tbsp dried coriander seeds
1-2 tbsp dried fennel seeds
2 sprigs fresh bay leaves
Boil together stock, beer, garlic and spices.
Procedure:
The lamb shanks are browned over high heat. Cover with hot braising stock and braise in the oven at 160°C under a lid for 3-4 hours (it is important that it is completely tender).
Take the shanks out and sieve the stock, from which the sauce is made, season to taste, boil down if necessary to a slightly stronger flavour, smooth with a little Maizena (not thick), and then boil down the sauce with the butter. Place the crusts in the sauce and glaze over a low heat, preferably 1 hour before serving.
Boil the soaked chickpeas in salted water until tender. Mix the pumpkin pulp from your soup with the tender chickpeas, garlic and add the oil a little at a time to the appropriate consistency. Season to taste with salt, pepper and cayenne pepper (be careful it's strong). Make sure the hummus is not too thick, it should be soft and creamy. Heat gently when serving
Rinse and clean the mushrooms, pick and cut into suitable pieces and roast over high heat. Season with salt and freshly ground pepper.
When serving, toss the mushrooms in the hummus and arrange on plates. Place the shank in the middle of the hummus and garnish with the chopped dill and fresh blackberries. Serve with a little sauce a part.
Enjoy and have a great appetite
Ingredients
Directions
The lamb shanks are browned over high heat. Cover with hot braising stock and braise in the oven at 160°C under a lid for 3-4 hours (it is important that it is completely tender).
Take the shanks out and sieve the stock, from which the sauce is made, season to taste, boil down if necessary to a slightly stronger flavour, smooth with a little Maizena (not thick), and then boil down the sauce with the butter. Place the crusts in the sauce and glaze over a low heat, preferably 1 hour before serving.
Boil the soaked chickpeas in salted water until tender. Mix the pumpkin pulp from your soup with the tender chickpeas, garlic and add the oil a little at a time to the appropriate consistency. Season to taste with salt, pepper and cayenne pepper (be careful it's strong). Make sure the hummus is not too thick, it should be soft and creamy. Heat gently when serving
Rinse and clean the mushrooms, pick and cut into suitable pieces and roast over high heat. Season with salt and freshly ground pepper.
When serving, toss the mushrooms in the hummus and arrange on plates. Place the shank in the middle of the hummus and garnish with the chopped dill and fresh blackberries. Serve with a little sauce a part.
Enjoy and have a great appetite
