Lamb Shank with Pumpkin Mousse

Lamb

1

Peel the garlic and cut it in half, removing the central core

Then, mash it with a press

Clean the shanks, separating the bones for the sauce

Cut the shanks in half without releasing the bones, as shown below:

2

Season with salt, black pepper, mashed garlic, and parsley, and close the opening

3

Preheat the oven to medium temperature

Arrange the lamb shank in a baking dish with the bone facing up and bake for 20 minutes or until golden brown

Mousse

Peel the pumpkin and cook it in beef broth until tender

Drain and puree in a processor or blender, adding

butter and heavy cream gradually

Beat until creamy

Transfer to a saucepan and season with nutmeg, salt, and black pepper

Sauce

1

In a large saucepan, combine the olive oil and half of the butter and bring to high heat

Add the onion and carrot, chopped into small pieces, as well as the herbs, black pepper, and salt

Simmer for 5 minutes or until golden brown

Add the rabbit bones, mix well, and fry for an additional 5 minutes

2

In a small frying pan, melt the remaining butter and add the all-purpose flour

Fry over high heat until it starts to darken

Join the mixture with the saucepan containing the bones, then add the red wine, stirring with a spoon

3

Let it simmer for 3 minutes or until the liquid has evaporated

Add the beef broth, mix well, and simmer over medium heat for 50 minutes or until the sauce has reduced by half

Remove from the heat and pass through a fine-mesh sieve

Return to the saucepan and simmer for an additional 5 minutes over medium heat

Add the butter, stirring until it melts

Remove from the heat and taste the seasoning

4

Place a portion of mousse in the center of each plate and, on top, entwine two lamb shanks

Drizzle the sauce over the bone of the lamb shanks and serve immediately.