Lamb shank confit - Paul Courbis


   

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Home > Various (and summer) > Recipes > Lamb shank confit

Lamb shank confit

Friday 20 August 2010, by Paul Courbis

Preparation time: about 4 hours, some of which may be made the day before.

8 to 12 people:

- 1 lamb shank per person (lies frozen in Picard, about 4.5 € mouse - at least 24 hours of thawing in the refrigerator) - 250g veal - 2 tomatoes - 4 onions - 4 carrots - 2 leeks (green only) - 1 clove garlic - 2 bay leaves - 1 sprig of thyme.

The day before:

In a large pot, add 6 quarts of water. Add the halved tomatoes, onions, cut into 4, the carrots, the green of leeks, garlic clove, cut in 2, bay leaf, thyme. Bring to a boil and cook over low heat for at least 1 hour.

Filter preparing to recover the broth (vegetable can be used to make soup). Mix the veal broth and put the mixture in the fact-all (make the veal in a bowl and gradually stir in broth to obtain a liquid paste in order to avoid lumps).

Immerse the mice in the broth and cook gently for 2 hours. Remove from heat and let the mice in the broth.

1 hour before serving:

Preheat your oven thermostat 7-8 (200-220 ° C).

Place the mouse on a plate and spoon the broth. Bake and baste regularly (every 5-10 minutes) with broth (recovering it to fund the plate which will allow it to thicken).

It is possible to reduce the amount of broth to make gravy.

Serve hot with mashed example.

This dish warms up / freezes well. Given the length of the preparation, so please make a good amount in advance.

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