Recipe detail

Lamb/Mutton Lamb shank with potato and jerusalem artichoke mash

15.2. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine:  

Program steps

  • Preheating:
  • 250 °C

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:02 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Remove the shanks and put vegetables in

2
Combination
70 %
time icon Termination by time
time icon 04:00 hh:mm
probe icon 130 °C
ventilator icon 100 %
ventilator icon 

Remove the GN container with vegetables and place potatoes and j.artichoke in

3
Steaming
time icon Termination by time
time icon 00:20 hh:mm
probe icon 99 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
Lamb shank 4 kg
sunflower oil 50 ml
onion 150 g
celery stick 2 pcs
carrot 2 pcs
garlic clove 3 pcs
red wine 400 ml
tomato puree 20 g
rosemary sprig 2 pcs
bay leave 2 pcs
chicken stock 800 ml

Directions

For the lamb shanks, season and oil them all over and sear them in a Retigo combi oven set on hot air mode 220°C for 2 minutes using enamelled GN container 100 mm. Take the lamb shanks out of the GN container. Add the oil onions, celery and carrots to the GN container. Reduce the temperature to 190°C and cook for 6 minutes, adding the garlic for the last minute. Add the wine and cook it down for a minute. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper. Return the lamb shanks to the GN container, pour over the stock and cover with a lid. Set the combi oven to combination mode 130°C, 70% humidity, fan speed 60%, for 4 hours. Prepare the mash. Steam the potatoes and jerusalem artichoke in a stainless stell GN container using the steam mode 99°C for 20 minutes . Warm the milk and butter in a small pan until just boiling then remove from the heat. Transfer the cooked potatoes and jerusalem artichokes into a bowl and add the milk and butter mixture and mash until smooth. Season it. When the lamb shanks are cooked remove them from the sauce, pass the sauce through a sieve and place in a pot and reduce it to a thick cosistence.

Recommended accessories

Enameled GN container

GN container Stainless steel perforated