Cost Breakdown

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.