* 4 pieces lamb shank
* 2 large carrots
* 2 onions
* 2 sticks celery
* a half dozen shitake mushrooms
* 1 piece garlic head (cut in half)
* 1 tbsp tomato paste
* 2-3 cups red wine
* 1 bunchherbs (parsley, thyme, rosemary, bay leaf…)
* 1 gallon water
* 1 log Ile de France herbed goat cheese (at room temperature)
* 1 egg, optional
salt & pepper to season
* Season the lamb shanks with salt and pepper, then roast in the oven at about 400°F for approximately 25 minutes.
Cut the carrots, onions and celery in rough cubes, add the chopped garlic, mix in a bowl and set aside.
Once ready, transfer the shanks into a large pot. Use the same tray as for the lamb, pour in all the vegetables, and roast them in the oven for 10-15 minutes or until golden brown. Then, add them to the pot.
* Whisk together in a bowl the tomato paste and some wine until smooth. Add the paste to the lamb, and pour in the remaining red wine. Add seasoning and water – (make sure the lamb is fully covered).
* Braise at about 350°F for about 3-4 hours, depending on the shank’s size. (Until super tender!) Clean the mushrooms and add them to the pot after 3 hours, shortly before the lambs are done.
* When cooked, take the shanks out of the liquid and let them cool a bit. Spread the cheese on top, brush it with a bit of beaten egg to get a nice golden crust and toast it in the oven, or in the broiler, at 500°F for just a couple of minutes.
* Strain the sauce, only keep the mushrooms in it. Remove the fat from the top and reduce it a bit.
Serve the lamb piping hot with your favorite mashed potatoes and drizzle with mushroom sauce.