Roasted Lamb With Lemony Potato Puree by Andrea Berton

De-bone the lamb shanks, make 4 loins from the meat, salt and close in plastic wrap, making a round shape.

Leave in the refrigerator for 24 hours.

Vacuum pack and cook them at 65°C for 2 hours.

Remove from the Roner and brown in a pan with butter, garlic and thyme.

Let it rest while maintaining it at 50°C.

Cook the potatoes in water, peel and then pass through a mill.

Stir them in a baking dish with milk, softened butter and lemon juice.

Adjust salt and pepper and keep stirring until the desired consistency is reached.

On a plate, spread the purée into a straight line.

Cut a slice of lamb and place in the centre, dressing with some of the roasting sauce.