It is not just a simple coincidence that the lamb season and the mushroom season are at the same time of the year. This is nature’s way of telling you: eat them together!
Firstly we will make the marinade for the lamb:
In a small bowl mix a good handful of mashed garlic, finely chopped fresh rosemary and thyme, as well as some oil, salt and pepper.
Brush some oil over a metal oven tray before putting the lamb shanks on top. Put the tray into 190C preheated oven and let it cook for 2 hours (and a bit more if necessary), so that the protein can become as tender as possible.
While waiting for the lamb to be cooked, we will prepare the vegetables and chaterelle sauce.
Cut some different root vegetables and potatoes into similar size boats. In a big bowl, toss them together with oil, salt, pepper and finely chopped herbs like rosemary or thyme.
Cover a oven tray with baking paper, then put the vegatables on top. They can be cooked together with the lamb, but since they need much shorter time, only put them in 30min before you think your lamb is ready.
As for the sauce, melt some butter in a frying pan, then saute the chanterelle mushrooms, some chopped red onions and a little bit of miced garlic. (I actually used the funnel chatarelle that I picked in the forest, but the usual yellow chaterelle works the same.)
After the mushrooms have softened, move them into a sauce pan. Add boiled water until everything is covered. Add in grinded balck pepper, 1 table spoon of broth, a couple spoons of heavy sour cream and a little bit of white wine. Bring it to boil, then switch to low heat, and let the sauce simmer with the lid on.
Before serving, use a hand mixer to refine the chunks inside the sauce until you are happy with them. Then use cornstarch to thicken the sauce to your desired consistency (remember to mix the cornstarch in cold water first before adding it into the hot sauce). Add salt to taste.