Recipe Provided ByChef Shawn Loving, CMC
- 1 American Lamb shank, braised, pulled
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2 tablespoons parsley
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons reserved braising liquid
Jalapeño Duchess Potatoes:
- 4 large russet potatoes
- 2 teaspoons kosher salt, divided
- 1/2 pound russet potatoes, peeled, cut into large pieces
- 2 egg yolks
- 1 charred fresh jalapeño, peeled, seeded, minced
- 1 ounce butter
- Pinch ground nutmeg, to taste
- Pinch fresh ground black pepper, to taste
- 1 egg
- 2 ounces heavy whipping cream
Roasted Red Pepper Relish (makes 1/4 cup):
- 1/4 cup whole roasted red pepper, deseeded, small julienne
- 1 teaspoon preserved lemon, fine julienned
- Espelette spice, to taste
Smoked Manchego Cream (makes 2 cups):
- 1 teaspoon olive oil
- 1 shallot, minced
- Pinch smoked paprika
- 1 ounce white wine
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Pinch nutmeg
- 1 ounce gouda cheese
- 1 ounce Manchego cheese
- 1 ounce ground parmesan
- 1 egg yolk
- 1/2 teaspoon coarse ground pink and black peppercorns
- Dash green Tabasco
- Lemon juice, to taste
- 1 cup roasted broccoli
- 1 ounce white cheddar cheese, grated
- 1 tablespoon chives, long slice
Season whole potatoes with oil, salt and pepper; bake at 350°F for 40 minutes. Cut oval out of top; scoop out cooked potato.
Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add cut-up potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot. Add cooked insides of baked potatoes; cook over low heat until remaining water steams off, about 3 minutes. Let cool at least 15 minutes. Place potatoes in a food processor; process until smooth. Let stand for 5 minutes. Add egg yolks, jalapeño, butter, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag. Pipe potato mixture into previously baked potato (leaving room for lamb shank).
In a bowl, mix egg and cream together; brush mixture onto piped potato. Bake stuffed potatoes at 400°F until golden brown, about 15 minutes.
For Roasted Red Pepper Relish: In a bowl, combine red pepper and lemon; add espelette to taste.
For Smoked Manchego Cream: In a small saucepan, add olive oil; sweat the minced shallots. Add paprika; deglaze with white wine, reducing slightly. Add heavy cream, salt, pepper, and nutmeg. Whisk constantly over medium heat, until cream comes to a simmer and begins to reduce slightly; lower heat. Working in two or three additions, whisk in gouda, Manchego and parmesan, incorporating each addition just as the cheese before it is on the verge of fully melting. Cook, stirring, until sauce is thick enough to coat the back of spoon, about 3 minutes. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce. Remove from heat. Whisk in egg yolk. Add peppercorns, Tabasco and lemon juice to balance the sauce flavor.
For Lamb: Remove meat from bone and pull into bite size pieces. In a small pan, add olive oil and garlic; sweat until aromatic. Add lamb, parsley, salt and pepper. Slowly heat through, adding preserved braising liquid as needed.
To serve: Remove potato from oven; add 2 tablespoons Smoked Manchego Cream to each potato. Layer on lamb, broccoli, cheese and Roasted Red Pepper Relish. Top with sprinkling of chives.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest