Confited Lamb Shanks with Spices and Cauliflower Dauphinois Gratin

Ingredients

• 4 pieces Lamb shanks (Approximately 200 g each, boneless if possible)
• 2 tbsp Olive oil (Extra virgin)
• 2 tbsp Butter (Half-salted or unsalted, at room temperature)
• 2 tsp Spices (cumin, coriander, paprika, pepper) (Mix the three spices, freshly ground black pepper)
• 2 tbsp Fresh herbs (thyme, rosemary) (Finely chopped)
• 5 cloves Garlic cloves (4 for the meat, 1 for the gratin)
• 1 piece White onion (Thinly sliced)
• 1 piece Yellow onion (Thinly sliced)
• 1 medium head Cauliflower (Separated into small florets (~600 g))
• 500 ml Whole milk (At room temperature)
• 200 ml Whole liquid cream (30 % fat)
• 1 pinch Nutmeg (Finely grated)
• 30 g Butter (for béchamel) (Cut into small cubes)
• 30 g All-purpose flour (Sifted)
• 150 g Cheddar cheese (Grated)
• 100 g Gruyère cheese (Grated)
• 30 g Breadcrumbs (For topping)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the marinating paste

   In a bowl, mix the olive oil, softened butter, spices, chopped herbs and 4 crushed garlic cloves until a homogeneous paste forms.

   Time: PT5M

2. Marinate the lamb shanks

   Make small incisions in each lamb shank, insert the remaining garlic pieces, then coat them completely with the spice paste. Cover and place in the refrigerator for 1 hour (or overnight for more flavor).

   Time: PT1H

3. Sear the lamb shanks

   Heat the pan over medium‑high heat, add a drizzle of oil if needed, then place the lamb shanks. Brown them 5‑6 minutes on each side until well colored.

   Time: PT12M

   Temperature: medium‑high

4. Add the onions

   Thinly slice the white onion and the yellow onion into strips. Add them to the pan around the meat and sweat for 5 minutes until translucent.

   Time: PT5M

   Temperature: medium

5. Braise the lamb

   Pour water (or broth) until the pieces are covered, cover the pan or pot and let simmer over low heat for 1 h30 until the meat is very tender.

   Time: PT1H30M

   Temperature: low

6. Prepare the cauliflower

   Separate the cauliflower into small florets, rinse them, then plunge for 2 minutes in vinegar‑water to remove impurities.

   Time: PT5M

7. Cook the cauliflower in milk

   In a saucepan, bring the milk to medium heat, add the cauliflower florets, 1 chopped garlic clove, salt, pepper and a pinch of nutmeg. Cook for 25 minutes until the cauliflower is half tender.

   Time: PT25M

   Temperature: medium

8. Make the béchamel

   Melt 30 g butter in a small saucepan, add the flour in a stream, cook 2 minutes without coloration, then gradually whisk in the liquid cream until thickened (about 6 minutes).

   Time: PT6M

   Temperature: medium

9. Enrich the sauce

   Add the grated cheddar and Gruyère to the béchamel, stir until completely melted.

   Time: PT2M

   Temperature: medium

10. Assemble the gratin

    Preheat the oven to 200°C. Arrange the half‑cooked cauliflower florets in a gratin dish, pour the cheese sauce over, sprinkle breadcrumbs and extra grated cheese.

    Time: PT5M

    Temperature: 200°C

11. Bake the gratin

    Bake the dish for 20‑25 minutes until the top is nicely golden and crisp.

    Time: PT25M

    Temperature: 200°C

12. Finish the lamb sauce

    Remove the lamb shanks, strain the cooking sauce, return it to low heat and reduce by half if needed to achieve a coating consistency.

    Time: PT10M

    Temperature: low

13. Plating

    Place each lamb shank on a plate, drizzle with sauce, serve with a generous portion of cauliflower gratin. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g