This dish works just as well with veal shanks.
Recipe by Simon Wright, The French Cafe, Auckland, NZ
- 4 Hind Lamb Shanks
- 5 Slices Parma Ham
- 6 Garlic Cloves
- 1 large Carrot (Roughly Chopped)
- 2 Stalks Celery (Roughly Chopped)
- 1 Brown Onion (Roughly Chopped)
- 4 sprigs Thyme
- 300ml Madeira
- Stock (Lamb Or Veal)
- Sea Salt
- Freshly Ground Black Pepper
- Olive Oil
- Season the lamb shanks well with salt, pepper and half the thyme.
- Heat a little olive oil in a pan and brown the shanks well on all sides.
- Place aside.
- Heat a little olive oil in a casserole dish and sauté the carrot, celery and onion with the garlic and remaining thyme until slightly caramelised.
- Add the shanks and Madeira to the casserole and reduce to a syrup.
- Add enough stock to almost cover the shanks, place a lid on the casserole and braise in a 180c oven for 4 hours or until the meat is falling off the bone.
- When cooked, remove the shanks from the stock and allow to cool slightly.
- Remove the meat from the bones and place aside.
- Strain the stock through a fine sieve and reduce half the stock over a high heat to a glace.
- Add the glace to the lamb meat and mix well.
- Stretch a piece of glad wrap tightly across the bench.
- Lay the slices of Parma ham down lengthways, slightly overlapping.
- Place the lamb in the middle, using the glad wrap, carefully roll the ham over to a cylindrical shape.
- Place the roll on a sheet of aluminium foil and roll up tightly, twisting the ends to make it compact.
- Refrigerate to set.
- 300g Mashed Potatoes
- 100g Flour
- 75g Grated Parmesan
- 1 Egg Yolk
- 1 teaspoon Sea Salt
- dash Olive Oil
- Mix all ingredients together to form a smooth dough.
- Roll the dough into a sausage shape, about 2cm in diameter and cut across at 1cm intervals.
- Plunge the gnocchi into boiling water until they float to the surface.
- Remove straight away and refresh in iced water.
- Drain and toss in a little olive oil.
- Place aside.
- 150g Jerusalem Artichokes (Peeled)
- 2 Garlic Cloves (Finely Chopped)
- ½ Brown Onion (Finely Chopped)
- 400ml Chicken Stock
- 50ml Single Cream
- 100g Unsalted Butter
- Sea Salt
- Sweat the artichokes, garlic and onion in 50g butter for a few minutes.
- Add a pinch of salt and the chicken stock, bring to the boil and simmer until the artichokes are soft.
- Blend the sauce and pass through a fine sieve.
- Keep warm.
- Remove the foil from the lamb and cut into 4 even portions.
- Remove the glad wrap and place the lamb and remaining strained stock into a pan.
- Place in a 200c oven for 10 minutes, basting regularly.
- Sauté the gnocchi with 200g blanched and refreshed broad beans in olive oil, just to warm through.
- Bring the artichoke sauce to the boil, add the cream and whisk in the remaining butter to create a froth.
- Sauté enough spinach for 4 people.
- Place the spinach in the centre of each of 4 plates.
- Spoon the gnocchi and beans around the outside and place the lamb on the spinach.
- Spoon the artichoke sauce over the gnocchi and the lamb stock over the lamb.