À propos de la recette
The sauce reduced with cooking juices then whipped with cream is a concentrate of flavors! The spices come together in a beautiful balance and the vanilla enhances the taste of the confit lamb
8 beautiful lamb shanks
3 tbsp olive oil
3 pink onions
2 crushed garlic cloves
40 g grated fresh ginger
1 four-spice leaf (or bay leaf)
1 heaped tsp ground cinnamon (or 1 stick)
2 pinches ground cloves
1 Pompona vanilla bean from Guyana or Guadeloupe
2 glasses of hot water (40 cl)
2 heaping tbsp of honey
10 cl of red wine
Black and red pepper
20 cl full fluid cream
Preheat your oven to 90°C.
In an ovenproof dish, brown the lamb shanks on all sides in the hot oil.
Lightly salt and pepper.
Add the quartered onions and brown them.
Lower the heat then add the crushed garlic, the grated ginger, the four-spice leaf, the cinnamon, the cloves, the bark of the vanilla and the oily seeds extracted. Stir well to coat the meat with all the flavors.
Pour in the reconstituted broth, wine and honey.
When boiling again, cover and bake for 4 hours. Halfway through cooking, return the mice to the pan.
Once cooked, reserve the mice in a dish under aluminum foil, very warm.
Strain the sauce and reduce it by 1/3 over high heat.
Add the full cream, heat to a simmer while whisking. Adjust the seasoning.
Serve the lamb shanks on a plate with a little sauce and the rest in a saucer, available.