Lamb shanks on a plate.

503 - Änkôr's Lamb Shank

Equipment:

  • Foil
  • Scale that does grams measurement

Ingredients:

  • 150 g olive oil
  • 400 g canola oil
  • Kosher Salt
  • Black pepper (ground or with a pepper mill )
  • 5 g chili flakes
  • 1 g bay leaves
  • 10 g fresh thyme
  • 40 g fresh chives
  • 75 g fresh Italian parsley
  • 500 g yellow onion
  • 50 g fresh garlic
  • 3 lbs. young carrots
  • small can of tomato paste
  • 20 g brown sugar
  • 20 g smooth Dijon mustard
  • 10 g Worcestershire sauce
  • 4 lamb shanks
  • 100 g white anchovies
  • 100 g red wine vinegar
  • 300 g red wine
  • 1L chicken broth in carton
  • 4 lemons
  • honey
  • small homemade looking bread
  • 200g almonds

Directions:

Season lamb shank heavyish with salt and pepper
Sear lamb shank to seal juices in and set aside
Use same pan to sear vegetables

  • 300 g Onions
  • 25 g Garlic
  • 150 g Carrots

Put vegetables aside

Use same pan to make sauce

  • 25 g Tomato paste
  • 12 g Brown Sugar
  • 10 g Smooth Dijon
  • 5 g Worcestershire
  • 5 g White anchovies
  • 5 g Peppercorn
  • 4 g Salt
  • 0.25 g Chili flakes
  • 0.25 g Bay leaves
  • 4 g Thyme fresh
  • 40 g Red wine vinegar (Reduce)
  • 200 g Red wine (Reduce)
  • 800 g Chicken broth (Reduce)

Reduce sauce and thicken with cornstarch before serving

Recipe anchovy sauce

  • 120 g Oil
  • 160 g Onion
  • 0.5 g Chili flakes
  • 40 g Italian parsley
  • 1 Lemon zested
  • 35 g Lemon juice
  • 25 g Chives
  • 70 g White anchovies
  • 20 g Honey
  • 2.5 g Kosher salt
  • 1.5 g Black pepper

Recipe Carrots

  1. Diamond cut young carrots (2 per person)
  2. Oil/Salt/Pepper (to taste)
  3. BBQ carrots
  4. Let rest in foil/Reheat in oven when needed
  5. Pan croutons & nuts crunch (Almond in oven, Bread w/ olive oil, salt, pepper)
  6. Mix carrots, croutons and nuts last minute

Directions:

  1. Season lamb shanks with salt while the pan heats up. 
  2. Lay lamb on the pan and begin cutting your vegetables. Flip the lamb shanks after 2 minutes. 
  3. After the lamb is cooked, place the cut vegetables in the pan and take the lamb out. 
  4. Add remaining ingredients from part A into the pan and add red wine. Create a parchment lid.
  5. Add lamb shanks back into the pan and place the parchment lid on top. Place into the oven at 325 degrees for 2 hours. 
  6. Start cutting all ingredients for part B. Begin putting them all in the pan. 
  7. Put parsley, anchovies, onions, and oil into one bowl. Mix it all together. Add honey into a new bowl with chives and lemons. 
  8. Mix both bowls together and take the lamb out of the oven. 
  9. Take the lamb out of the pan and pour the sauce through a strainer. Pour the vegetables out of the pan and into a bowl. 
  10. Add croutons into the pan and add pepper and garlic into the pan.
  11. Take the croutons and everything else out of the pan. Place brussel sprouts into the pan and add all remaining ingredients into the pan. \Mix brussel sprouts, croutons, and everything else together. 

Plating:

  1. Brussel sprouts and croutons at the bottom.
  2. Lamb shank on top.
  3. Pour sauce on top of the lamb.
 
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