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Confited Lamb Shanks with Spices and Cauliflower Dauphinois Gratin
A tender lamb shank, flavored with herbs and spices, slowly braised to perfection, served with a creamy, gratinated cauliflower dauphinois gratin. A comforting family dish perfect for autumn evenings.
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Critical Success Points
- • Marinate the meat for at least 1 hour
- • Brown the lamb shanks before the slow cooking
- • Slow cooking over low heat for 1 h30
- • Properly thicken the béchamel
- • Bake the gratin until golden brown
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Use gloves or a towel when removing the dish from the oven.
- • Be careful with the incisions in the meat to avoid cuts.
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