Rosemary and garlic salt baked lamb shank

Lamb shank baked in a salt pastry crust, infused with rosemary and garlic. An ingenious and delicious recipe.

Tom Kerridge Recipes

By Tom Kerridge
From Saturday Kitchen Best Bites

Ingredients

For the lamb

  • 300g/10½oz salt
  • 1 kg/2lb 4oz flour
  • 9 free-range eggs, whites only
  • 75g/3oz rosemary, leaves picked
  • 4 lamb shanks, fully trimmed
  • 1 head garlic, separated into cloves, each peeled

For the pickled cabbage

  • 500ml/18fl oz white wine vinegar
  • ½ cinnamon stick
  • 4 star anise
  • 1 tsp fennel seeds
  • 1 tbsp coriander seeds
  • 300g/10½oz caster sugar
  • 1 tsp white peppercorns
  • 1 tsp Sichuan pepper
  • 1 cabbage, cut into chunky pieces including the core

For the salad

  • 1 onion, thinly sliced
  • 2 bunches spring onions, sliced
  • 1 red onion, thinly sliced
  • 1 green chilli, sliced
  • 1-2 tbsp sea salt flakes
  • 1 bunch chives, chopped
  • 200ml/7fl oz rapeseed oil
  • 150g/5oz nasturtium leaves

For the sweet mustard mayo

  • 1 egg, yolk only
  • 2 tbsp English mustard
  • 2 tsp white wine vinegar
  • 2 tsp caster sugar
  • 1 tsp lemon juice
  • 325ml/11fl oz vegetable oil

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