FOR THE LAMB SHANKS
2,400g lamb shanks (6 pieces)
100 g mild mustard
30g salt
2g pepper
10g dried rosemary
120g olive oil
FOR THE CAULIFLOWER PUREE
700g cauliflower, leaves and stems removed, cut into small florets
500g milk
60g olive oil
20g lemon juice
10g spearmint, finely chopped
2g lemon zest
20 g apple cider vinegar
8 g salt
FOR THE WINE AND FIG SAUCE
500 g beef stock (demi-glace)
400 g dry red wine
200 g dried figs, cut into quarters
30 g olive oil
3 g orange zest
5 g salt
3 g lemon zest
50 g vegetable stock (for dilution, in necessary)
TO SERVE
6 fresh oregano sprigs
PREPARE THE LAMB SHANKS
Place the olive oil, salt, pepper, rosemary and mustard in a bowl and combine. Add the shanks and coat with the marinade. Wrap each one separately in baking paper, then in aluminum foil. Place in an oven dish and bake in a preheated oven at 180-200 degrees for 2 hours.
PREPARE THE CAULIFLOWER PUREE
Boil the cauliflower in milk for 10-12 minutes. As soon as the milk begins to rise, remove from heat. Using a slotted spoon, transfer the cauliflower into a blender; add the spearmint, half the olive oil, the apple cider vinegar, half the salt, the lemon juice and zest, and blend well. Add the rest of the olive oil and salt, and blend to a smooth puree. Transfer the puree into a pan.
PREPARE THE WINE AND FIG SAUCE
Place the beef stock and wine in a cooking pan, bring to a boil and add the figs. Reduce to a simmer and cook until the sauce thickens. Pass the sauce through a sieve, pressing the figs to release their juices. Add the orange zest, lemon zest, salt and half the olive oil, and stir using an egg whisk. Add the remaining olive oil and stir. When the sauce has cooled, dilute with vegetable stock, if necessary.
SERVE
Place the cauliflower puree on a plate, top with a lamb shank and pour over some sauce. Garnish with a sprig of fresh oregano.
Wine pairing – Master sommelier Konstantinos Lazarakis
Lamb shanks have a very rich taste and are very high in protein and fats; the cauliflower puree makes this dish lighter. The red wine and fig sauce adds a hint of sweetness. A dry Mavrodaphne wine has both the intensity and the body to tie this dish together, and the variety’s robust tannin structure will mellow the dish’s protein content.
(Ideally, you should serve the same wine as the one you used in the recipe.)