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PRE-HEAT your oven to a temperature of 220 degrees celsius. BRUSH off any dirt from the potatoes, slice the potatoes almost all the way down (see picture) using your chef's knife and cutting board.
LINE your baking tray with parchment paper and place the potatoes on top. MELT a stick of butter in the small saucepan. POUR over the melted butter over the potatoes and bake them for 25-30 minutes, poke the potatoes with a fork to see if they are done.
Prepare the vegetables in the meantime. SLICE the jalapeño pepper into thin slices, you can leave out the seeds if you do not want the dish to be super spicy.
CLEAN and slice the leek into thin rings. CRUSH the clove of garlic and finely chop both the garlic and 1/2 an onion.
HEAT up butter in the large skillet. ADD in the jalapeño pepper, onion, leek and garlic into the pan. Sauté until soft, then remove from the pan. ADD more butter in the same pan, and cook the lamb shanks for 8-10 minutes, depending on how thick they are.
ADD dried thyme while the meat is cooking. Add the softened vegetables back into the pan and let heat up for another minute or two. Make a simple salad by simply cutting the cucumber into thin slices and finely dice the carrots.
You can use a vegetable peeler for easy carrot peeling. SEASON the simple salad with olive oil, salt and pepper. Serve next to one or two Hasselback potatoes, soft vegetables and the cooked lamb shank. Enjoy!