Lamb shanks braised, mash potatoes at hazelnuts
Preheat the oven at th 4 (120°). In a baking dish, cook the lamb shanks with oil
Peel and mince the carrot and the onion and add them in the baking dish with the thyme and bay leaf, stir, add the poultry powder diluted in 1 Liter of water. Bring to the boil. Put in the oven for 2h30.
Meanwhile, peel potatoes and cook them . Mix with half of the hot milk and 50 g of butter. In a pan, color the hazelnuts and incorporate them with the mash potatoes.
Drain the lamb shanks and caramelize them under the oven’s grill. Over high heat, reduce 30 cl of cooking juice until you obtain a syrupy consistency. Whip with vinegar and butter.
Warm the milk, cream and hazelnut oil.
To serve, dispose the lamb shanks and the mash potatoes on plates. Drizzle with the hazelnut milk and the vinegar sauce.