| Description: | Cabernet mushroom sauce, carrots, pearl onions, creamy Parmesan polenta |
| Date: | 1.8.19 |
| Allergens: | Garlic, onion |
| Plating: | Pasta bowl |
| Price: | $ 32.00 |
| 1 each | Braised lamb shank | ||||
| 6 oz. | Parmesan polenta | ||||
| 4 oz. | Mushroom sauce from braise | ||||
| pinch | Chopped parsley | ||||
Ladle the mushroom sauce into a suitable pot, and add the room temperature shank. Cover and bring to a boil. Reduce to a simmer, and cook for five minutes until completely hot. Ladle the polenta into the center of the bowl, then arrange the shank as shown. Pour the sauce and garnish over the shank. Garnish with chopped parsley.