Lamb shank in vanilla sauce with parsnip puree and fried shallots

Ingredients for 4 servings:

• 4 shanks of lamb
• olive oil
• 1 onion(s)
• 2 carrots
• 1 piece(s) celery, small
• 3 garlic cloves
• some tomato paste
• 200 ml red wine
• 1 liter lamb stock
• 2 vanilla pods
• 1 tbsp thyme, dried
• Salt
• Pepper, black from the mill
• 250 g parsnip(s)
• 250 g potato(s), floury
• 250 g apples, sour
• 150 ml apple juice
• butter
• cream
• Salt
• ½ tsp cayenne pepper
• 3 shallots
• 1 ½ tbsp chickpeas, ground
• ½ tsp turmeric
• ½ tsp cayenne pepper
• 500 ml oil (sunflower oil), for frying

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

very tasty main course with intense flavors, can be prepared

Lamb shanks: Peel and finely dice the onion, garlic, carrots, and celery. Trim the lamb shanks and season with salt and pepper. Brown them all over in olive oil, remove them, and then sauté the diced vegetables. Add about 2 tablespoons of tomato paste to the roast, deglaze with red wine, and reduce by a third. Preheat the oven to 190°C (375°F). Add the stock, the scraped vanilla bean seeds, and the thyme, and reduce by a third. Season the sauce with salt and pepper and return the meat to the pan. Place the lid on and return it to the warm oven for one hour. Then turn off the oven and let the meat simmer for another half hour. Finally, season the sauce to taste. Parsnip puree: Peel the parsnips and potatoes and cut them into cubes. Boil in salted water until tender (about 20 minutes). Drain and allow the liquid to evaporate. Peel, core, and dice the apples, then sauté in a little butter. Pour in the apple juice, cover, and simmer over low heat until softened, about 10 minutes. Mash everything together to a puree (please do not use a hand blender!) and season with cream, salt, and cayenne pepper. Shallots: Peel the shallots and slice them very thinly. Mix the chickpea flour with the turmeric and cayenne pepper, toss the shallot slices in it, and fry in hot sunflower oil until crispy. Remove with a slotted spoon and drain on kitchen paper. To serve: Transfer the puree to a warmed plate, place the lamb shank on top, and pour the sauce over it. Sprinkle with the shallots.