Cafeteria-style lamb kebabs

The café-style lamb shank is simmered for hours, allowing the meat to come off the bone by blowing on it. The succulent sauce is a perfect accompaniment to the wonderful food of the restaurant.

Ingredients for 4

4 lamb shanks 1 onion 1 carrot 50g piece of celeriac 1 mug of strong coffee 6 sprigs of fresh thyme 2 cloves of garlic salt and pepper

For the sauce

1 dl sparkling cream 2 tbsp butter salt and pepper

Simmered vegetables

200g swede 1 carrot 200g celeriac with butter

Peel and cut the vegetables into thin slices and place in the bottom of a cast iron pan. Crush a few cloves of garlic and thyme minced for seasoning.

Slice the kebabs from the excess fat with a knife. Put a little butter in the pan and take the butter to the surface of the meat. Add salt and pepper. Slide the lamb kebabs into the pot tightly. Rinse the pan with water and pour into the pot. Pour in myös coffee. The meat does not need to be completely covered in the liquid. Simmer under a lid in the oven for 3-4 hours / 150 degrees. Test to see if the meat comes off the bones easily.

Place the kicks in a bowl and remove the meat from the bones. Put the foil on the oven and put back in the oven. Säästä the broth in the pot.

Boiled root vegetables: Peel and cut thick matchsticks from the root vegetables. Throw the potato sticks into the boiling water first. One minute to cook the carrots, one minute to cook the celery and another minute to boil. The root vegetables must be al dente, i.e. crispy. Stir in the butter.

Sift the stock from the pot and transfer to a heavy-bottomed saucepan. Start cooking until more than half the liquid has evaporated. Check the taste. Should be slightly “overcooked” at this stage. Whisk in the cream and check the taste again. Remove from the heat and stir in more butter to give the sauce a lovely sheen.

The risotto is perfect as a side dish. Garnish the lamb kebabs with café-style thyme.