It is not just a simple coincidence that the lamb season and the mushroom season are at the same time of the year. This is nature’s way of telling you: eat them together!
Ingredients
- Lamb shank – 2
- Rosemary and thyme – fresh, finely chopped, 1 part for lamb and 1 part for vegetables
- Garlic – 1 whole head, mashed
- Root vegetables and potatoes- cut into similar size pieces
For the sauce:
- Chanterelle or funnel chanterelle – a handful
- Butter
- cream – a couple of table spoons
- White wine – 1 table spoon
- Chicken broth – 1 table spoon
- Red onion – 1/2, finely chopped
- Garlic – 2 cloves, finely chopped
Method
- Preheat the oven to 190C.
- Mix the herbs and garlic together with oil, pepper and salt, and then rub the marinade evenly onto the lamb shanks.
- In a frying pan, tan all sides of lamb shanks.
- Brush some oil over a metal oven tray then put the lamb shanks on top. Put the tray in the oven and let it cook for ca. 2 hours until the meat falls off the bone easily with a fork.
While the lamb is in the oven, we will prepare the vegetables and chanterelle sauce.
- Toss vegetables and potatoes with oil, salt, pepper and herbs.
- Cover an oven tray with baking paper, then put the vegetables on top. Put them in the oven around 30min before the lamb is ready.
For the sauce:
- Melt some butter, then sauté the mushrooms, red onions and garlic.
- After the mushrooms have softened, add boiled water until everything is barely covered. Add broth, cream, white wine and some freshly grinded black pepper. Bring it to boil, then switch to low heat, and let the sauce simmer with lid.
- Before serving, use a hand mixer to refine the chunks inside the sauce. Then use cornstarch to thicken the sauce to your desired consistency (remember to mix the cornstarch in cold water first before adding it into the hot sauce). Add salt to taste.
Check that the lamb and the vegetables are cooked. You can turn up the temperature or use the warm air at the end to get some crisp.
