Michelin Braised Lamb Shank
Quick Summary: Michelin-style braised lamb shanks from Fallow, inspired by Le Gavroche. Brined overnight for tenderness, slow-braised with roasted bones, then glazed in a Madeira-and-lamb-fat sauce and served with star anise braised carrots.
Source: YouTube: Fallow
>> servings: 6
Bring @water{1%litre} and @salt{150%g} to a boil, stirring to dissolve. Remove from heat and add @thyme{a few sprigs}, @rosemary{a few sprigs}, @bay leaves{2}, and @black peppercorns{1%tsp}. Pour in the remaining @water{2%litres} and leave to cool to room temperature.
Trim the thin ends of the @lamb shanks{6} to expose about 1 inch of bone. Submerge in the brine, cover, and refrigerate for ~timer{480%minutes} and up to 24 hours. Remove shanks, pat dry, and discard the brine.
Preheat oven to 180°C. Toss @lamb bones{1.8%kg} in @olive oil{2%tbsp} and a pinch of @salt{} in a #roasting tray{}. Roast for ~timer{30%minutes} until deep golden. Transfer bones to a deep #casserole dish{}, reserving the rendered fat separately. Reduce oven to 140°C.
Heat a splash of @olive oil{} in a #large skillet{} over medium heat. Brown the shanks well on all sides, then transfer to the casserole dish.
Cut @onion{1 large}, @carrots{2}, and @celery{2 sticks} into large chunks and bash @garlic cloves{2}. Sauté in the same pan over medium-high heat until beginning to colour. Transfer to the casserole dish along with @rosemary{2 sprigs}, @bay leaves{2}, @black peppercorns{1%tsp}, @anchovies{2}, and @chicken stock{2%litres}, topping up with water to cover everything.
Cover with a cartouche and lid. Braise in the 140°C oven for ~timer{120%minutes} until the meat is tender but not falling completely apart. Leave shanks to cool in the stock, then lift out carefully and keep warm. Strain the stock through a #fine sieve{}, discarding bones and vegetables. Skim off the lamb fat from the surface and strain through a fine sieve. Reserve both the strained stock and the fat separately.
Finely slice @shallots{3}. Melt @butter{50%g} in a #sauté pan{} over medium-high heat and cook shallots until golden. Deglaze with @red wine vinegar{1%tsp}, @Madeira{150%ml}, and @white wine{150%ml}, reducing to a syrup. Add @lamb cooking stock{1%litre} and reduce to a light sauce consistency. Pass through a fine sieve into a clean pan and set aside 200ml for the glaze. Over a low heat, whisk in @lamb fat{40%g} until fully emulsified. Drop in @rosemary{5%g}, @thyme{5%g}, and @black peppercorns{2%g}. Turn off heat, cover, and infuse for ~timer{10%minutes}. Pass through a fine sieve and keep warm.
Combine the reserved 200ml of sauce with @Worcestershire sauce{2%tbsp} in a pan over medium-high heat. Reduce until syrupy. Add the lamb shanks and turn to coat fully. Keep warm.
Peel @carrots{6} and halve lengthways. Melt @butter{60%g} in a sauté pan over medium heat. Add the carrots, @star anise{6}, and a pinch of @sugar{}. Add just enough @water{} to cover. Cover with a cartouche and simmer gently until tender, about ~timer{20%minutes}. Remove carrots, then reduce the liquid over medium-high heat to a light syrup. Return carrots to the pan and toss to coat.
Spoon warm sauce onto each plate. Arrange a glazed lamb shank alongside the braised carrots. Finish with any remaining glaze.