Author: Dhivya Chandrasekar

Name: Lamb Shank Trahanas
Total time: 2 h
Yield: 2
Ingredients: 1 lamb shank, around 450-550g/16-19oz; A pinch of fine salt; 4 tsp extra virgin olive oil; 3 sprigs of rosemary; 1 garlic clove; 200ml/7fl oz water; 30g/1¼oz graviera cheese; 30g/1¼oz fresh black truffle, thinly sliced; For the mushrooms; 2 tbsp extra-virgin olive oil; 200g/7oz shiitake or king oyster mushrooms, cleaned, stalks removed and roughly chopped; ½ garlic clove, finely chopped; 3 sprigs of thyme; A pinch of fine salt; 20g/¾oz unsalted butter; For the trahanas; 2 tbsp extra virgin olive oil; ½ white onion, finely chopped; 120g/4¾oz (dry weight) sweet trahanas pasta; 70ml/3fl oz white wine; 400ml/14fl oz hot chicken stock, plus extra if needed; 20g/¾oz graviera cheese, grated; 30g/1¼oz unsalted butter; ½ tsp fine salt; 2 twists of freshly ground white pepper; ½ tbsp finely chopped chives; 1 tbsp thinly sliced tarragon; 1 tsp lemon juice, strained

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