First finely mince the lamb shoulder (without tendons and skin). Finely chop the onions, fry them in hot clarified butter and add the minced lamb. After briefly roasting, season with salt, freshly ground pepper, a pinch each of rosemary and thyme, and the pressed garlic cloves. Stir in the crème fraîche and cook well for another few minutes, set aside. Now for the puree, peel the potatoes, boil in salted water until tender, lift out and let steam for a few minutes. Mash and heat in a saucepan, stirring continuously, pouring in the warmed milk and stirring in the butter in small pieces. When the puree is nice and creamy, mix in the egg and finally season with salt and a little nutmeg. Butter an ovenproof loaf pan or casserole dish well and preheat the oven to 200 °C. Fill the prepared dish with the lamb farce and pipe the puree over the farce using a piping bag or piping bag as a decorative lattice (the puree can of course just be spread on top). Place a few knobs of butter on top of the puree and bake for a good half hour until golden brown.
Preparation Tip:
The lamb shank can be eaten hot or sliced cold like a pâté.
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