Preparation

Wash the Jerusalem artichokes, place them in a net basket and cook them in the FAST mode until they are tender (about 60 minutes, depending on thickness). Peel them, blend half of them whipping the pulp with butter and keep everything warm.

In a pan, fry the onion, carrot and garlic, add the tomato paste, then add the wine and let it reduce until the sauce gains consistency. Salt and place it in the blast chiller.

Wrap the lamb shanks and the braising sauce in a sheet of thermal paper. Close the packet and place it in a roasting spit. Cook in the SOFT 2 mode for 120 minutes. Keep them warm.

Cook the herbs, wrapped in thermal paper and placed in a convex cage with a flat cover. 5 minutes will be enough in the FAST mode.

Serve the shank on the Jerusalem artichoke puree, with its side-dish of wild herbs and peeled Jerusalem artichokes, garnish with the braising sauce.