Preheat the oven to 160°C (320°F). In a large oven-proof pot, heat 2 tablespoons of olive oil over medium heat. Season the lamb shanks with salt and pepper, then sear them until browned on all sides. Remove the shanks and set aside.

In the same pot, add the chopped beets and sauté for about 5 minutes. Then deglaze with white wine, scraping the bottom of the pot. Add vegetable stock and return the lamb shanks to the pot.

Cover with a lid and braise in the oven for about 3 hours, or until the meat is tender and falling off the bone.

Goat Cheese Croquettes

While the lamb is braising, mix the goat cheese, breadcrumbs, egg, and a pinch of salt and pepper in a bowl. Form the mixture into small balls or patties.

Dredge each croquette in flour, then fry them in the remaining olive oil over medium heat until golden brown on all sides. Remove and drain on paper towels.

Sauce Gribiche

In a bowl, mix Dijon mustard, capers, parsley, lemon juice, and a pinch of salt and pepper to make the sauce Gribiche.

Assembly

Once the lamb is done, shred the meat and roll it into a roulade shape. Plate with the wild watercress on the side, add the goat cheese croquettes, and drizzle the sauce Gribiche over the top.