Roast Lamb with Potatoes and Mushrooms
- 4 garlic
- 4 small lamb shanks (ready to cook, with bone)
- freshly ground peppers
- vegetable oil
- 2 sprigs rosemary
- 1 sprig Sage
- 3 sprigs thyme
- 1 tablespoon butter
- 600 grams small, waxy potatoes
- 1 teaspoon Sherry vinegar
- 200 milliliters dry white wine
- 100 milliliters lamb stock
- 200 grams shiitake mushrooms
- 200 grams Enoki mushrooms
- 2 tablespoons clarified butter
Preheat the oven to 200°C (approximately 400°F).
Peel the garlic and cut into slices.
Rinse the lamb shanks, pat dry, rub with salt and pepper to taste and lard with the garlic. In a roasting pan, heat 2 tablespoons oil and sauté the herbs. Add butter and the shanks and sear about 25 minutes in the preheated oven. Then reduce the heat to 140°C (approximately 275°F) and cook until done, about 2 hours.
Meanwhile scrub the potatoes thoroughly and cook about 25 minutes in boiling salted water.
Clean the mushrooms and cut into slices.
Remove shanks from the oven, keep warm and deglaze the drippings with the vinegar. Add the wine and stock and simmer for about 15 minutes over medium heat. Transfer to a new pot and season with salt and pepper. Add mushrooms and simmer for another 2 minutes.
Drain potatoes, let moisture evaporate and then fry potatoes until golden brown in clarified butter. Season with salt and pepper and serve with mushrooms and the lamb on plates.