About the Dish
Recipe courtesy Chef David Godsoe, restaurant e18teen
- 4-6 Lamb shanks
- 1L Duck fat or Rendered lamb fat (more if needed)
- 200g salt
- 200g brown sugar
- 4 bay leaf
- 15g peppercorn
- 1 shallot sliced
- 2 garlic cloves sliced
- 15g thyme (fresh is best)
- 15g rosemary (fresh is best)
- To finish
- 2tbsp grainy mustard
- 3tbsp fresh chopped thyme/rosemary/parsley mixture
- Reserved confit fat – to desired texture
Procedure – Oven 325F
• Combine cure ingredients and reserve
• Dry lamb shanks and season liberally with cure
• Set aside to season overnight
• The next day, rinse off any remaining cure and dry well
• Warm up fat in and submerge seasoned lamb shanks, make sure the shanks are fully covered. You can cook the lamb in either a pot or oven proof dish, as long as it fits.
• Cook for roughly 3 hours until the lamb is falling apart and super tender
• Separate the meat from the bones/cartilage being careful not to leave any unpleasant bits
• While the meat is still warm, add to mixing bowl attached with a paddle.
• Add in mustard, herbs and start to mix
• Drizzle in reserved cooking fat slowly, mix on medium low speed, scraping the sides of the bowl frequently.
• Continue to add the fat until the texture resembles that of a course pate or well mixed sausage mixture
• Be careful, there is a sweet spot in the amount of fat, too much and it will separate not enough and it will be dry. The fat should be emulsified into the meat.
• Remove from mixing bowl and set in whatever dish you may like, we like to do it in a terrine mold.
• Let chill for a couple of hours until fully set and cut to desired shape
** fun note, cut into small bite sized pieces, bread them and deep fry them for a tasty bar snack**