Braised Lamb Shanks
With Cacao Mash And Gremolata

This dish screams Spring and Easter. In this recipe, the cacao brings lamb shanks and potato mash to a whole other level.

I would suggest using a 100% cacao like  the Carenero which deep nutty and slightly spicy notes, reveal a whole other layer of flavours.

The gremolata perfectly refreshes the dish while the sauce harmonises the different elements. Don't be surprised if you are asked for multiple servings!

BUY THE CHOCOLATE

For the lamb shanks

4 lamb shanks

3 tbsp olive oil

4 shallots, finely chopped

3 garlic cloves, finely sliced

1 stick celery, finely chopped

1/2 carrot finely chopped

100g streaky bacon, finely chopped

400g/14oz canned whole tomatoes

1 tbsp tomato puree

½ bottle of white wine

500 ml of veal, chicken or lamb stock

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

50g grated 100% cacao. Willie suggests Carenero

salt and freshly ground black pepper

For the gremolata

3 tablespoons chopped fresh flat-leaf parsley

1 large garlic clove, minced

1 teaspoon finely grated fresh lemon zest

For the garnish

4 baby leeks

100g bacon cut in strips,

olive oil,

knob butter

For the cacao mash

600g King Edward potatoes, peeled and cut into chunks

pinch salt

200g salted butter

100g milk

20g 100% cacao grated, Willie suggests Carenero

salt and freshly ground black pepper