Season the shanks with salt and pepper and fry until golden brown.
Place the onion, two peppers, the garlic and bay leaf in a pot and softly fry.
When the shanks are golden add to the pot along with the white wine and allow the wine to reduce.
Cover the shanks with water, leave to cook for two hours, and remove from the pot.
Strain the remaining liquid in the pot, and reserve.
Bake the potatoes during the last hour of cooking of the fore shanks.
Remove the baked potatoes, peel and blend in a mixer with some of the reserved strained broth.
Fry the green peppers, blend in a mixer along with the cream and load this mixture into a charged syphon.
Reduce the remaining broth by half of its volume.
Place the creamy potato mixture on a serving dish, add a de-boned lamb shank, pour over the reduction sauce, and add the pepper foam from the syphon. Garnish with a bay leaf.
Rafael Abadía Loriente
Abadía is synonymous with gastromomy in Huesca. The Abadia brothers – Fernando, Alfredo and Rafael – belong to a small group of restauranteurs with a vision of the future who have elevated the culinary scene in Huesca. Rafael is in charge of the dining room, while, in actual fact, Fernando’s son Alberto is in charge of the kitchen in the emblematic restaurant as Torres.
Having been awarded a Michelin star in 1999, this establishment has remained faithful to itself and its clientele. After twenty-seven years in operation they still have a large contribution to make to the cuisine in Huesca.