120ml olive oil
12 x 200g lamb shanks
Salt and pepper
2 litres veal stock
Fresh thyme on stalks
4 crushed garlic cloves
100g salted butter
8 juniper berries
3 cocotte potatoes per portion (20g)
40g wild mushroom selection (girolles, chanterelles, cèpes, morels, shiitake) per portion
Heat a quarter of the oil in a thick-based saucepan. Seal the seasoned lamb until golden brown. Remove from pan, add mirepoix and sauté until wilted.
Add port and deglaze. Next, add honey and reduce until sticky, then add strained veal stock and stir.
Pierce the meat and thread with thyme sprigs. Return to pan containing stock, add garlic and rosemary, cover and braise in a convection oven at 100ºC for about 2½ hours, turning the shank every 20 minutes.
When cooked, gently remove lamb and allow to cool. Pass the stock, add the same amount of demi-glace and reduce by half. Remove from heat and monté au beurre.
For the roast rosemary potatoes, blend one part unchopped rosemary leaves into two parts (half the remainder) of plain olive oil. Add crushed juniper berries to the pesto and season with salt, pepper and Spanish paprika. Rub the pesto over the raw potatoes and roast in a hot oven for 20 minutes or until golden brown and fluffy on the inside.
Quarter the mushrooms, season with salt and pepper and paint with olive oil. Lay mushrooms on a sheet pan and roast for 6-7 minutes. Remove and mix in chopped parsley and chives.