Tom Victor Gausdal's recipe:
Mmmm ...
Slow cooked lamb meat, so tender that it falls off the bone, beautifully combined with herbs and horseradish.
Impress friends and family with this tasty lamb recipe from former Bocuse d'Or silver medallist Tom Victor Gausdal.
2 handfuls of brussels sprout leaves
200 ml fava beans or peas
A little butter
100 ml white wine
1 finely chopped shallot
100 ml cream
2-3 tablespoons crème fraiche
4 tablespoons grated horseradish
1-2 lamb shanks
A few sprigs of rosemary
5 cloves of garlic
1 onion
2 peeled carrots
2 tomatoes
Peel from 1⁄2 lemon
1 sprig of thyme
100 ml soy sauce
1 sprig basil
Salt and pepper
1⁄2 bottle white wine
Source: Tom Victor Gausdal
1. Add white wine and shallots into a saucepan. Boil until the liquid has evaporated. Add cream, crème fraiche and horseradish. Bring to a boil. Simmer for 20 minutes.
2. Strain the sauce through a colander. Season to taste.
1. Season the shanks and brown them in a pan.
2. Slice the vegetables into pieces and add them into a saucepan along with the shanks, wine, and herbs. Cover with water and simmer for 3 hours, or until the meat is so tender that it falls off the bone. Remove the shanks, strain the stock, and discard the cooked vegetables. Reduce the stock and use it as a gravy. Feel free to stir in a dollop of butter.
3. Serve pieces of lamb shanks in the sauce. Top with soft-boiled fava beans and brussels sprout leaves.
Finally, pour horseradish sauce on top and serve. Enjoy!
Lamb is a key ingredient in Norwegian cuisine, and you'll find it in several traditional dishes, such as fårikål, one of Norway's most popular dishes.
Another must-try is fenalår, salted and dried leg of lamb or sheep.
Along with such esteemed company as Serrano and Parma, 'Fenalår from Norway' is a Protected Geographical Indication (PGI), and is used both at celebrations and as a hiking snack.
A lot of our traditional lamb dishes originate in Fjord Norway. Here, the animals roam freely in the valleys and steep mountainsides all summer, feeding on the green grass. Luckily, the sheep thrive in this type of terrain!
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