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Braised lamb shanks with dauphinoise potatoes
Fruit and vegetables
1
onion
, roughly chopped
2
garlic
cloves, roughly chopped
1 stick
celery
, roughly chopped
1
carrot
, peeled and chopped
2 sprigs fresh
thyme
2 sprigs fresh
rosemary
2 sprigs fresh
thyme
2
garlic
cloves, thinly sliced
6 large
potatoes
(Maris Piper or similar), thinly sliced on a mandolin
½ hispi or savoy
cabbage
, shredded
Cooking ingredients
1 tsp
olive oil
½ tsp
black peppercorns
2
bay leaves
salt and freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz salted
butter
600ml/20fl oz
double cream
50g/2oz unsalted
butter
Meat, fish and poultry
2
lamb shanks
Other
300ml/10fl oz
red wine
1 litre/1¾ pints
lamb stock
Back to recipe
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