recipe

LAMB SHANKS WITH CAULIFLOWER PUREE AND WINE AND FIG SAUCE

serves:
6
Gastronomy
INGREDIENTS

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.)