Lamb neck with shiitake mushrooms

Ingredients

• 800 g lamb neck
• 1 liter hot chicken broth
• 300 g of carrots
• 240 g shiitake
• 300 ml dry red wine
• 60 ml white wine
• 300 g onion
• 2 shallots
• 250 g celery stalks
• 160+50 ml demiglas sauce
• 100 g butter
• 70 g garlic
• 50 g dried smoked pear
• 40+20 g golden raisins
• 30 g minced young garlic
• 1 tsp black peppercorns
• salt
• 1 sprig of rosemary
• olive oil

Cooking

Step 1

Peel and cut the carrots, celery and onions into large slices. Peel the garlic and cut the cloves in half. Saute vegetables in olive oil until golden brown.

Step 2

Separately, coarsely chop the lamb meat and also fry in olive oil until golden brown. Put the meat in a saucepan, on it - vegetables. Pour in hot chicken broth, bring to a boil. Pour in dry red wine, add black peppercorns, salt, dried smoked pears, a sprig of rosemary, 160 ml of demi-glace sauce and 40 g of golden raisins. Simmer without vigorous boiling for 2.5 hours.

Step 3

Remove the meat, strain the sauce, add another 50 g of demi-glace and butter to it. Boil until thickened.

Step 4

While the meat is cooking, bake the shallots at 200°C. Soak 20 g of golden raisins in 60 ml of white wine. Then fry the shiitake in olive oil along with shallots and raisins. At the end, add chopped young garlic, warm slightly.

Step 5

Prepare mashed potatoes. Put the finished neck in the center of the dish. Put mashed potatoes, fried shiitake on the sides. Pour sauce over meat, sprinkle with red onion feathers, garnish with cilantro leaves.