Sicilian Lemon And Mint Lamb Shanks With Wild Garlic Roasted Cauliflower Mash

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Great British Chefs
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

4 lamb shanks (approx 1.2 k)

juice of 1 lemon, I used Sicilian lemons, but you can use everyday lemon, if you can’t find Sicilian ones

zest of 1 lemon, without the pith

1 tablespoon of fresh chopped mint, be generous! I have used fresh herbs and dry herbs in sous vide and both work fine.

1 garlic clove, finely minced

salt and pepper to taste

750 gr of cauliflower florets, clean and small sizes

1 tablespoon of olive oil

1 wild garlic leaf, add more if required at the end of cooking

1 red chilli, de-seeded and finely chopped

salt & pepper to taste

200 ml of double (heavy) cream or diary-free cream of choice

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