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Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano
4.7 367 Bewertung
Zubereitung 30 Min
Gesamt 3 Std. 20 Min
4 portions
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Braised Lamb Shanks
  • red wine full-bodied Italian
    200 g
  • tinned chopped tomatoes
    400 g
  • balsamic vinegar
    60 g
  • tomato purée
    50 g
  • water
    100 g
  • beef stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp beef stock paste, homemade
  • fresh rosemary
    3 sprigs
  • dried oregano
    2 tsp
  • onions quartered
    110 g
  • garlic cloves to taste
    3 - 4
  • celery stalks cut in pieces
    150 g
  • carrots cut in pieces
    150 g
  • extra virgin olive oil plus extra for browning
    40 g
  • lamb shanks (approx. 400 g each)
    4
  • fine sea salt
    2 pinches
  • ground black pepper
    2 pinches
Roasted Garlic and Parmesan Mash
  • Parmesan cheese cut in pieces (2 cm)
    50 g
  • garlic bulb
    1
  • olive oil
    1 tsp
  • fine sea salt plus extra to taste
    1 ½ tsp
  • floury potatoes peeled, sliced (5 mm)
    1000 g
  • fine sea salt
    1 ½ tsp
  • milk
    350 g
  • unsalted butter diced
    50 g
  • ground black pepper to taste

Schwierigkeitsgrad

medium

Nährwerte pro 1 portion

Eiweiß 79 g
Brennwert 5255 kJ / 1259 kcal
Fett 71 g
Kohlenhydrate 64 g

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