Recipe
Yield:
1 serving (1 lamb shank)
Base formula is for 1 serving (1 shank). Toggle US/Metric; scaling applies automatically.
Ingredients
- 1 lamb shank
- Sea salt & cracked black pepper
- 1 tbsp olive oil
- 1 Idaho potato, julienned
- 2 oz goat cheese
- 1 oz grated Grana Padano
- 1 cup heavy cream
- 1 oz butter
- Rosemary & thyme (optional)
- 1 sheet Carta Fata & twine (per shank)
Preparation
- Lamb: Season shank with salt & pepper; rub with olive oil. Wrap tightly in Carta Fata and tie both ends.
- Roast at 325°F / 165°C (convection) for 1 hour. For batches, place pouches on a rack over a tray.
- Gratin: Julienne potato on a mandoline; rinse under cold water and drain well.
- In a sauté pan, simmer cream, butter, goat cheese, salt, pepper (and herbs) until smooth; add potatoes and cook 2 min.
- Spread onto a buttered, parchment-lined tray; sprinkle with Grana Padano.
- Bake at 375°F / 190°C for 30–35 min until golden. Rest briefly, then broil to re-crisp before serving.
- Plate the lamb (open the pouch tableside if desired) with a neat square of gratin.
Nutrition (per serving, approx.)
Calories: 480 · Protein: 28 g · Carbs: 15 g · Fat: 34 g · Calcium: 10% DV