Lamb shank

Name: Lamb shank
Ingredients: 3 l Water; 240 g Salt; 2 units.items Rosemary sprigs; 4 units.items Thyme sprigs; 2 units.items Bay leaves; lamb shank; Spice rub; 1 Olive oil; 1 units.items Shallot; 1 Red wine; 3 lamb glace; 50 g Cold butter; Tarragon

Lamb shanks are often cut into slices for classic ossobuco. However, our butchers leave the hind shank in its whole form. This creates the well-known 'hammer' shape. A melt-in-the-mouth dish with meat that literally falls off the bone!

Ingredients

3lWater

240gSalt

2units.itemsRosemary sprigs

4units.itemsThyme sprigs

2units.itemsBay leaves

lamb shank

Spice rub

1Olive oil

1units.itemsShallot

1Red wine

3lamb glace

50gCold butter

Tarragon

Preparation

Heat 1 liter of water with the salt until the salt is dissolved.
Add the remaining ingredients.
Let the mixture cool.
Add to the remaining 2 liters of water.
Place the shank in the brine, cover, and leave in the fridge for at least 24 hours.

Rinse the brined lamb shank and preferably cook sous-vide.
Rub the shank all over with a spice rub of your choice.
Place in a vacuum cooking bag.
Add the olive oil.
Vacuum seal the whole thing.
Cook at 69°C for 17 hours in a water bath or steam oven.

Prepare the shank for service by searing all around.
Pour a nice sauce or jus over it. Our chefs made a beautiful sauce based on lamb glace with shallot, red wine, and tarragon. See the preparation method below.
Finely chop a shallot and sauté in a little oil.
Add the red wine and reduce by half.
Add the lamb glace and bring to a boil.
Cut the cold butter into cubes.
Incorporate the cubes of cold butter into the sauce.
Season the sauce with finely chopped fresh tarragon.