Recipe - Lamb Shank in rosemary sauce
Lamb Shank in rosemary sauce : serves 4
Ingredients
- 4 pcs of lamb shank
- 6 cloves of garlic
- 1 small carrot
- 2 onions
- 40 gm of fresh rosemary 3 dl of red wine
- 3 dl of red wine
- 6 dl of lamb stock
- 2 pcs bay leaves
- 10 cl of extra virgin olive oil
- 4 basil leaves
Side dish of mashed potatoes
- 600 gm of big potatoes
- 80 gm of butter
- 2 pcs of bay leaf 1 clove of garlic
- 1 clove of garlic
- 10 cl of extra virgin olive oil
- Salt, pepper and nutmeg
Side dish of glazed carrots
- 200 gm of carrot
- 30 gm of butter
- Salt, pepper, sugar and curry powder
Roast the lamb shank slowly in an oven until a golden colour. Add the carrot, onion and garlic and roast the aromatic garnish for 10 minutes. Degrease the pan, add the red wine, lamb stock, bay leave and 3/4 of fresh rosemary. Add seasoning, cover and cook for 150 to 180 minutes on very low heat. Turn the shank every 30 minutes. Remove the lamb shank, filter the sauce, adjust seasoning and keep warm. Meat must fall off bone easily.
Cook the potatoes in salted water. Add 1 glove of garlic, bay leave and cook until soft. Drain the potatoes remove the bay leaf, mash the potatoes, add the butter, olive oil, crushed pepper and nutmeg. Keep warm.
Pan fry the carrots slowly with butter, add sugar, salt, pepper and curry powder; keep the carrots slightly crunchy.
Dress the mashed potatoes and carrot glaze in the centre of the plate. Place the shank on top of mashed potatoes, spread the sauce around and decorate with fresh rosemary and fresh basil.
About Chef Laurent Valette:
Even as a boy growing up in Lille, France, Laurent always wanted to be a chef. He studied at the Lille Gourmet Culinary School, from where, after three years, he graduated with distinction. During these early years, he travelled around France learning all the complexities and subtleties of French cuisine. He returned to Lille to work at The Huitriere – a Michelin rated restaurant. Next, bitten by wanderlust,Laurent decided to seek out new horizons. He travelled to Belgium where he had the opportunity to learn new culinary skills from the renowned chef, Pierre Yves Gosse at the Relais Chậteau de la Cense du Bois. Still keen to refine his skills and discover new gastronomic styles, he travelled to Italy, Spain and Morocco. There he decided to call a halt, and took a challenging position as executive chef in one of the most fashionable restaurants in Casablanca – The Trica. He stayed there for five years.
Laurent has also had extensive experience in banqueting in France, and is very knowledgeable about charcuterie and butchery. In Italy he learned how to prepare fresh pasta and pizzas.
He loves to combine the traditional techniques of his French background with the Mediterranean influences he acquired on his travels.
Now he’s the Executive Chef of all the kitchens of the Wine Connection Deli and Bistro group, where he’s created an original and tasty Mediterranean menu, which includes pizzas and pasta. The emphasis is on top quality ingredients and value for money – all served in a delightful bistro ambience. He feels very privileged to be able to use the resources of Wine Connection to access fresh imported cheese, cold cuts and Australian chilled meats. All those products are imported direct from the producers. This allows Laurent the opportunity to create new special menus on a monthly basis.
For more information contact:
Wine Connection
Tel: +66 (0)76 282411
[email protected] www.wineconnection.co.th