Lamb Meatloaf with Pickled Peppers and Plantain Cream

Lamb Meatloaf with Pickled Peppers and Plantain Cream

From: Chef de cuisine Janine Booth, Root & Bone, New York City. Yield: 16 small servings.

6 lamb shanks
as needed, salt and freshly ground black pepper
2 Tbsp. plus 2 tsp. olive oil
2 cups mirepoix (diced onion, garlic, celery and carrots)
1 cup red wine
1 tsp. fresh rosemary
1 small bunch fresh thyme
2 qt. chicken stock
1 large onion, julienned
to taste, salt and freshly ground black pepp

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