Salt Crust Baked Lamb Shanks.

Salt Crust Baked Lamb Shanks.

Salt Crust Baked Lamb Shank.

This is a perfect cook ahead dinner. Everything except the peas are either made well ahead of time or slow cooked and ready to go. Salt baking is used quite extensively these days. I’m pretty sure you can use the method for everything from vegetables to meat. This method makes the best baked celeriac too.

A perfect autumnal dish or when the weather isn’t quite as hot as we would like it to be! Why use this method, quite simply, the salt and rosemary crust traps all the moisture inside. The moisture comes out of the meat, mixes with the seasonings and goes back into the lamb without overpowering it.

For the potatoes in this recipe, follow my Cajun Spiced Lamb and Boulanger Potatoes

 

Salt Baked Lamb out of the oven.|Fine Dining at Home

[purerecipe]

 

Ingredients

    Salt Baked Lamb Shanks

  • 2 Lamb Shanks
  • 100g Salt
  • 450g Flour
  • 4(120g) Egg Whites
  • 4 Sprigs. Rosemary
  • Carrot Puree

  • 4, peeled and roughly chopped Carrots
  • 20g Butter
  • 1 Tsp Sugar
  • 1/2 Tsp Ginger Powder
  • Crusted Minted Peas

  • 300g Petit Pois
  • 25g Butter
  • 6 leaves, chopped. Mint
  • Red Wine Jus

  • 1 Chopped Onion
  • 1 Sprig Rosemary
  • 2 Cloves Garlic
  • 375ml Red wine
  • 500ml Beef Stock

Directions

  1. Add all the dry ingredients to a bowl, make a well in the centre and add the egg whites. Mix to make a dough, add a little water if necessary. Roll out so you have to large squares about 5mm thick.
  2. Wrap the dough around the shanks sealing as best you can. Pop on a baking tray, cook at 130°c Fan Gas 2 for 4hours.
  3. For the carrot puree, add all the ingredients to a pan and add just enough water to cover. Boil until the water has evaporated, about 15mins. Don't let them get too dry and then puree with a stick blender. Season to taste.
  4. Brown the onion is some oil, then add the garlic and red wine. Reduce until thick. Add the beef stock and reduce by half. To finish add a small knob of butter for sheen.
  5. Add petit pois to a pan with the butter. Cook until the peas are done 2-3 mins, add the mint and crush with a potato masher.

7 Comments

  1. I have had whole fish cooked in a salt crust and it was amazing. I can just imagine how good the lamb shanks are.

  2. I’ve only done a salt crust on a chicken and that was a major event. I had salt from one end of me to another. Patch here, fix there – but the meal was fantastic.

    I can only imagine how terrific this meal must have tasted. Now I’ll have to try this. Perfect winter meal.

  3. Ooooooh, this is my type of meal! I’ve had fish and chicken done with a salt crust, but never lamb. That’s just about to change!

    p.s. thanks for the Heston B link. I will have to revise my opinion of the poor, much maligned BFG

  4. We’ve been away in Chicago getting into trouble with a famous blogger! Details on Monday.
    I’ve not cooked in salt before, it looks amazing, will check out your tutorial.

  5. Pingback: Salt Baked Salmon with Fennel Pollen. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

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