Shank of lamb, tagine-style, with forgotten vegetables, fermented black garlic and mandarin
Ingredients:
Serves 4
2 lamb shanks
2 round turnips
2 swedes
2 onions
2 carrots
8 ratte potatoes
4 slices of black mandarin
50 g dates, 50 g raisins
35 cl water
50 g honey
Method:
- Quarter all the well-washed vegetables except the potatoes (the skins can be left on for their nutrients).
- Brown the lamb shanks very evenly in a casserole with olive oil, until they take on a lovely brown colour.
- Remove the shanks, then sauté all the vegetables together until lightly caramelised.
- Return the shanks to the pot on top of the vegetables, then spoon the honey over each one.
- Arrange the dried fruit, the black garlic cloves and the slices of black mandarin around the shanks, then pour the 35 cl of water into the casserole.
- Cover and cook for 1 hr 40 min at 200°C, checking on the cooking (the bone should come away easily).
- Plate and enjoy.
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