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!
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
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES