Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano

Name: Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4 portions
Ingredients: 200 g red wine; 400 g tinned chopped tomatoes; 60 g balsamic vinegar; 50 g tomato purée; 100 g water; 1 beef stock cube (for 0.5 l); 3 sprigs fresh rosemary; 2 tsp dried oregano; 110 g onions; 3 - 4 garlic cloves; 150 g celery stalks; 150 g carrots; 40 g extra virgin olive oil; 4 lamb shanks; 2 pinches fine sea salt; 2 pinches ground black pepper; 50 g Parmesan cheese; 1 garlic bulb; 1 tsp olive oil; 1 ½ tsp fine sea salt; 1000 g floury potatoes; 1 ½ tsp fine sea salt; 350 g milk; 50 g unsalted butter; ground black pepper

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Niveau moyen

Temps de préparation 30min

Temps total 3h 20min

Nombre de portions 4 portions

Ingrédients

200 g red wine full-bodied Italian
400 g tinned chopped tomatoes
60 g balsamic vinegar
50 g tomato purée
100 g water
1 beef stock cube (for 0.5 l) crumbled
ou 1 heaped tsp beef stock paste, homemade
3 sprigs fresh rosemary
2 tsp dried oregano
110 g onions quartered
3 - 4 garlic cloves to taste
150 g celery stalks cut in pieces
150 g carrots cut in pieces
40 g extra virgin olive oil plus extra for browning
4 lamb shanks (approx. 400 g each)
2 pinches fine sea salt
2 pinches ground black pepper