LAMB SHANK WITH CELERY ROOT SAUCE
By Apicius International School of Hospitality
2 h 30' 3/5 4 pp 30 min
— 4½lb each lamb shanks (trimmed weight; 2lb total)
— 1/4lb mirepoix (onion 50%, celery 30%, carrot 20%)
— ½l Chianti S Cristina
— 100ml cooked must
— 50ml cherry syrup
— 1 tbsp tomato paste
— 1 bay leaf
— ¼oz chopped rosemary
— 1/2l beef stock
CELERY ROOT SAUCE
— 1/2 celery root, diced
— 600g water
— 200g milk
— Salt to taste
— 3 shallots
— Extra virgin olive oil
- Sear the lamb shank togheter with onion celery and carrots, when brown add the wine, the cooked most, the cherry syrup and stock. Season with salt and pepper, add the herbs, cover and allow to braise slowly for about 2 hours.
- Once the meet is tender remove it from the sauce, strain the sauce and reduce it to the desired consistency.
Separately boil the celeriac into a milk and water solution until tender. Strain and reserve part of the cooking liquid.
- Saute’ the shallots into olive oil until golden, add the cooked celeriac, then enough liquid to barely cover the vegetable. Allow to simmer for 1 minute, season with salt and pepper then blend to a puree.