Lamb Shanks Pot-au-Feu

Instructions

1. 1

   Place the lamb leg in a large pot, cover it with cold water, and bring to a boil.

2. 2

   Skim.

3. 3

   Let it simmer for about 20 minutes on low boil, then add the carrots, leeks, celery root cut into pieces, turnips, onions, garlic, dried raisins, and lemon zest in thin strips.

4. 4

   Season, then continue cooking for another 40 minutes from the time of boiling.

5. 5

   Meanwhile, mix the cumin and cayenne pepper in a bowl, add the oil while whisking, then incorporate the chopped mint.

6. 6

   Serve the sliced lamb leg with its vegetables.

7. 7

   Serve the mint sauce separately.