Slow-braised Lamb Shank With Creamy Potato Gratin & Red Wine Jus
  1. Season lamb well.

  2. Sear in hot oil until deeply browned. Remove.

  3. In same pan, cook onion, carrot & garlic.

  4. Add tomato purée → cook 1 min.

  5. Deglaze with red wine → reduce slightly.

  6. Add stock + herbs, return lamb.

  7. Cover and cook: Oven: 160°C for 2.5–3 hours Until meat is falling off the bone

  8. Remove lamb, reduce sauce to a glossy jus.

  9. Mix cream, milk, garlic, seasoning.

  10. Layer potatoes in buttered dish, seasoning each layer.

  11. Pour over cream mix.

  12. Bake at 180°C for 45–60 mins

  13. Add cheese on top → finish until golden & bubbling

  14. Gratin first (center or side)

  15. Lamb resting against it

  16. Spoon that rich jus all around

  17. Finish with fresh rosemary

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyHard ⏰ 3h

Loading...