The Most Underrated British Dish (That Rivals Any French Classic)

Sear lamb shanks until golden brown.

Quarter onions, leaving the stem on, and add to the pot along with diced carrots and celery.

Sweat the vegetables down without coloring them to create a base for the sauce.

Add a quarter of a bottle of red wine and beef stock to braise the lamb.

Braise for about 3 and 1/2 hours at 160°C.

Remove the bones from the lamb and keep them for presentation.

Add butter, salt, black pepper, and thyme to the sauce.

Add 1 tablespoon of flour to thicken the sauce.

Add a small clove of crushed garlic to the sauce.

Reserve some stock and add the rest to the pot to create a homogeneous sauce.

Fold the meat into the sauce without breaking it apart.

Layer the mixture into a presentation pot, placing the reserved bones for decoration.

Thinly slice Charlotte potatoes and season them in a bowl before layering them on top.

Equipment Needed

Allergens