Lamb mouse braised with white wine and sweet potatoes

LAMB MOUSE BRAISED WITH WHITE WINE AND SWEET POTATOES

Portions : 4 - Preparation time : 15 minutes - Cooking time : 3 hours

Ingredients

• 4 Québec lamb mice (small shanks)
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 4 shallots, quartered
• 2 bay leaves
• 2 sprigs thyme
• 1 sprig rosemary
• 2 garlic cloves, chopped
• 90 ml (6 tbsp.) balsamic vinegar
• 250 ml (1 cup) white wine
• 250 ml (1 cup) veal stock
• 250 ml (1 cup) vegetable stock
• Salt and pepper to taste

Sweet potatoes

• 1 liter (4 cups) sweet potatoes, culled
• 60 ml (4 tablespoons) unsalted butter
• 125 ml (½ cup) 35% cream
• 1 clove garlic
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot casserole dish, sear the lamb mice, coated with Mycryo butter, or in the fat of your choice.
3. Add shallots, bay leaf, thyme, rosemary, garlic, vinegar, wine, veal stock and broth. Cover and bake for 3 hours.
4. Meanwhile, in a pot of boiling, salted water, add the sweet potato cubes and garlic clove. Cook for 10 minutes. Then drain.
5. Using a food processor or hand blender, purée the sweet potato cubes, cream and butter. Check seasoning. Keep warm.
6. Remove from casserole and set lamb mice aside.
7. Remove thyme, rosemary and bay leaves from sauce.
8. Using a hand blender, blend the sauce. Check seasoning. If necessary, reduce the sauce in the casserole over low heat.