How to cook (4 pers.):
- In a pot, make color the lamb shanks with carrots and onions cut in small pieces.
- Skimm off and deglaze in the white wine.
- "Singer" with the flour.
- Mix the whole and wet until reaching the lamb shanks.
- Add the seasoning and let cook 3 hours on small fire.
- Before the end of the cooking, wash the chanterelles and dry them. Chisel finely shallots, cook them in the frying pan with some butter and add chanterelles.
- Once the cooking of lamb shanks and chanterelles ended : Set the lamb shanks with a mix of vegetables and put chanterelles on the top with a small parsley and garlic sauce.
Good appetite !
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