BEQUETS D’AGNEAU CONFITS AUX EPICES
POLENTA CREMEUSE AUX CEPES
4 Lamb shanks or one shoulder (on the bone)
FOR THE MARINADE
2 soup spoons of honey
¼ l soja sauce, ¼ l water
A slice of fresh ginger, a soup spoon of cumin poweder, 2 teaspoons of coriander powder, 2 shallots, pepper
1 l of milk, 250 g of artisan polenta, salt, pepper, 100 g of crème fraiche, 50 g of parmesan, a large handful of dried cepes.
Marinate the lamb shanks the night before. Do not salt. The soja does that already. Turn well and cover with the marinade.
The next day cook the lamb shanks for 4 hours at à 125 ° in a pot with a lid.
Put the dried mushrooms in warm water.
Cook the polenta in boiling salted milk for a couple of minutes. Add the cepes, the crème fraiche and the parmesan. Cook for another two minutes.
Serve the lamb and polenta together.
Bon appétit §
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