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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (large)
- 1 carrot
- 3/4 cup celeriac
- 1 fennel bulb (small)
- 1 cantaloupe (pulp)
- 2 Tbsp. oil
- 4 lamb shanks (each weighing approx. 350 g; ready to cook)
- 1 Tbsp. powdered sugar
- 375 cups orange slice
- 1 cup red wine (strong)
- 1 Tbsp. tomato puree
- 1,667 cups poultry stock
- 4 fresh bay leaf
- 2 tsp. cornstarch
- 1 garlic clove
- 2 slices fresh ginger root
- 1 strip lemon peel (unteated)
- 6 sprigs thyme
- salt
- freshly ground black pepper
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