Lamb shank in Red wine sauce with Saffron infused Pommes Dauphinois and Crashed carrots

4 Lamb shank
750 ml red wine
250 ml beef stock
4 cardamom pods
2 bay leaves
4 carrots
1 celery stick
1 big onion
2 tbsp tomato puree
1.5 kg potatoes
300g grated gruyere cheese
10g saffron
30 ml olive oil
5 gloves of garlic
250 ml double cream
250 ml milk

For the lamb shanks:

• Preheat the oven to 150 degrees.
• Season the shanks well.
• Heat 1tbsp of olive oil in a large pan and sir the shanks until golden brown all around the shank.
• Remove shanks to a casserole pot .
• Cut to big chunks one carrot , celery & onion. Add them to the same pan that you used for the shanks.
• Fry the vegetables with the tomato puree until golden brown then add some of the wine, bring to the boil and pour over the shanks.
• Add the rest of the wine, beef stock, bay leaves, cardamom pods, 1 crashed glove of garlic. Cover and place in the oven for 3.5-4 hours.
• Once ready (meat should fall from the bone) drain sauce, remove vegetables.
• Skim fat from sauce and reduce until sauce consistency.
• Adjust seasoning and pass through a fine sieve and a muslin cloth.

For the Saffron infused Pommes Dauphinois:

• Peel the potatoes and slice them with a mandoline, 3 mm thickness.
• Place the potatoes in a large pan. Cover with the milk and the cream .
• Add the saffron and 2 finely chopped gloves of garlic,on a low heat bring to the boil.
• Once boiling remove from heat. Drain liquid to another bowl.
• Place one layer of slices of potatoes in a baking tray.season and sprinkle a layer of the cheese. Repeat this up to the top of the tray.
• Pour the cream mix over the top of the potatoes and bake in the oven same temperature as the lamb for 1-1.5 hours .Until top is golden brown and potatoes are soft all the way through.

For the crashed carrots :

• Cat carrots to chunks and place in a large pan. Cover with cold water and cook until carrots are soft.
• Drain water, season and add the olive oil and one crashed clove of garlic. crash carrots, check seasoning.

Love to eat!