Recipe of shanks of ternasco of Aragon with sweet onion and wild mushrooms

Chef José Antonio Escartín praises Aragonese ternasco with his elaborate concoction that we are sure you will love. But you will love it even more if you accompany it with our emblematic 3C Selection Cariñena wine!

Shanks of ternasco of Aragon with sweet onion and wild mushrooms

Servings 4
Author José Antonio Escartín Sesé


  • 8 shanks of Ternasco de Aragón (baby lamb).
  • 3 large sweet onions.
  • 4 cloves of garlic.
  • 100ml olive oil.
  • Salt.
  • Ground black pepper.
  • 1 fresh rosemary twig.
  • 200g wild mushrooms (oyster, wax cup, black trumpet, etc.).
  • Brandy.
  • White wine.
  • Vinegar.
  • Water.


  • In a pot, add olive oil and crushed garlic; add the seasoned shanks until golden brown.
  • Add the onion in julienne, season with salt and leave until brown.
  • Pour a little wine, vinegar and brandy and allow the alcohol to cook off. Cover with water; add salt and leave to cook for 40 minutes.
  • Add the cleaned wild mushrooms and the rosemary and leave to cook for another 10 minutes, uncovering the pot if necessary to allow the remaining water to evaporate and adjust the salt. Leave to rest overnight.
  • As an accompaniment, boil the potato in water with salt. Strain and mash with a fork while adding olive oil until achieve a puree texture.

José Antonio Escartín Sesé

Jose Antonio Escartin

Although he would never say so, José Antonio Escartín is a master of masters. A reference for top chefs like Carmelo Bosque, he started working with his admired Fernando Abadía in the restaurant La Navas, and he left at the moment that the restaurant received the first Michelin Star in the province of Huesca. He ran two restaurants in Huesca before he left for Oiartzun in the Basque Country where he worked with Hilario Arbelaiz, and acquired the culinary concept that he employs today in his restaurant Casa Escartín in Calatayud. His cooking is classic, solidly based on tradition.

The recipe of shanks of ternasco of Aragon with sweet onion and wild mushrooms as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.

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