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Title: Bruno Loubet's Celeriac Rémoulade
Categories: Sauces, Vegetables, Herbs, Mushrooms
Yield: 4 Servings

350 g Whole celeriac
3 tb Mayonnaise
1 ts Dijon mustard
2 tb Gherkins; fine chopped
Chives
500 g Mixed wild mushrooms
1 tb Chopped shallots
1 cl Chopped garlic
1 tb Flat leaf parsley; chopped
4 tb Olive oil
Salt & Pepper

Peel the celeriac then wash under cold water and then
grate (not too finely). Combine the Dijon mustard, the
mayonnaise, the chives and the gherkins, then add to
the grated celeriac and mix well. Set aside

Add olive oil to a large frying pan and place on a
medium heat. Next add the shallots and stir well for a
minute before adding the garlic and the wild mushrooms.
Sautee until the mushrooms soften and start to colour
slightly and then add the parsley and season with salt
and pepper (tip: do not season the mushrooms until
cooked as it will draw out all of the moisture too
soon).

To serve, spread a thin layer of the rémoulade on each
plate and then top with the sautéed wild mushrooms. This
light, seasonal dish is also great on its own or served
with a little Bayonne ham (Palma ham is similar).

RECIPE FROM: https://www.stylist.co.uk

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Title: Lamb Shanks Bruno
Categories: Lamb/mutton, Wine, Vegetables, Herbs, Citrus
Yield: 2 Servings

2 1/2 lb Lamb shanks; 2 shanks
Olive oil
14 oz Can diced tomatoes
1/4 lb Pound baby carrots
8 cl Garlic; peeled, broken
1 Leek sliced; white/pale
- green only
1 Branch rosemary
1 c Red wine
1 c (or more) chicken or beef
- stock; as needed
2 Bay leaves
2 To 3 strips tangerine peel
1 tb Harissa

In a large casserole or dutch oven heat the olive oil
and brown the lamb shanks on all sides.

Add the carrots, garlic and leek and lightly brown.

Add the wine and deglaze scraping up any browned bits.

Add the remaining ingredients and return the lamb shanks
to the pot.

If necessary add more stock or liquid to come just over
half way up the sides of the lamb.

Bring to a slow simmer. DO NOT ALLOW TO BOIL.

Serve over noodles or rice

RECIPE FROM: https://food52.com

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