Red Wine and Mint Lamb Shanks

Ingredients

• 4 quality lamb shanks
• 2 tbsp olive oil
• ½ tsp salt and pepper
• 2 medium onions, finely sliced
• 4 cloves garlic
• 1 cup red wine
• 2 cups veal stock
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tbsp balsamic reduction
• 1 tsp cumin
• 2 tbsp maple syrup
• ⅓ cup mint leaves, chopped
• 500 g nantes carrots
• Radish sprouts for decoration

Purée

• 4 sweet potatoes
• ¼ cup salted butter
• ½ cup cream
• 1 tsp curry powder
• Fresh thyme
• Salt and pepper to taste

Instructions

1. Let the lamb shanks come to room temperature for 20 minutes.
2. Season with salt and pepper. Reserve.
3. In the Remy Olivier Cast Iron Frying Pan, brown the lamb shanks on all sides in a mixture of butter and olive oil. Once browned, set them aside.
4. In the same frying pan, sauté the onions with half of the mint, garlic, herbs, and cumin for about 5 minutes. Then add the mustard, balsamic reduction, Worcestershire sauce and maple syrup.
5. Deglaze with the red wine and let it reduce for a few minutes. Stir in the veal stock, then return the meat to the pot and add the carrots.
6. Cover and bake in the oven at 350 °F (175 °C) for 2½ to 3 hours.

Purée

1. Cook the sweet potato cubes in salted water.
2. Once cooked, blend them in the Dana food processor with the butter, cream, and spices.
3. Pour the mashed potatoes into the Beyond Side Plate and place the lamb shanks on top. Garnish them with radish sprouts.