Roasted Lamb Shank in Carta Fata

Recipe Overview

This roasted lamb shank uses Carta Fata to create a sealed aromatic environment. The lamb cooks in its own juices, preserving tenderness while the magic paper concentrates the aroma of the meat, herbs, and olive oil. The goat cheese potato gratin gives the dish richness, creaminess, and elegant restaurant-style structure.

Ingredients

• 1 lamb shank
• Sea salt and cracked black pepper, to taste
• 1 tbsp olive oil
• 1 Idaho potato, julienned
• 2 oz goat cheese
• 1 oz grated Grana Padano
• 1 cup heavy cream
• 1 oz butter
• Rosemary and thyme, optional
• 1 sheet Carta Fata magic paper
• Kitchen twine

Preparation

1. Season the lamb shank with sea salt and cracked black pepper.
2. Rub lightly with olive oil.
3. Wrap the lamb shank tightly in Carta Fata magic paper and tie both ends with kitchen twine.
4. Roast at 325°F / 165°C for 1 hour.
5. Julienne the Idaho potato and rinse under cold water to remove excess starch.
6. In a sauté pan, simmer heavy cream, butter, goat cheese, salt, pepper, and optional herbs until smooth.
7. Add the potatoes and cook for about 2 minutes.
8. Spread the potato mixture onto a buttered parchment-lined tray.
9. Sprinkle with grated Grana Padano.
10. Bake at 375°F / 190°C for 30–35 minutes until golden.
11. Broil briefly before service to re-crisp the top.
12. Plate the lamb shank with a clean square of goat cheese potato gratin.

Nutrition Per Serving Estimate

Calories	480 kcal
Protein	28 g
Carbohydrates	15 g
Fat	34 g
Fiber	2 g
Sodium	420 mg