Chef James R. Patterson III Crispy Australian Lamb Shank Confit
- Prep time 40Min
- Cook time 4Hr
- Technique Braise
- Meat Lamb
- Cut Shank
- Serves 16
with onion, oven-roasted tomatoes, and feta
Ingredients
Braised Lamb Shanks
- 4 Australian lamb shanks, cleaned and silver skin removed
- Coarse kosher salt, to taste
- Cracked black pepper, to taste
- 4 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 2 jumbo carrots, peeled and rough chopped
- 2 yellow onions, peeled and rough chopped
- 1 stalk celery, rough chopped
- 1 (750-ml) bottle Cabernet Sauvignon
- 1 sprig rosemary
- 1 sprig thyme
- 2 cups beef stock
- 2 cups duck fat
- 1 cup veal demi-glace
Oven-Roasted Tomatoes
- 5 pounds Roma tomatoes, halved lengthwise
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon minced garlic
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
Rosemary Vinaigrette
- 2 tablespoons chopped shallot
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon roasted garlic
- 1 teaspoon brown sugar
- ¼ cup extra-virgin olive oil
- ¼ cup vegetable oil
- 1 tablespoon chopped fresh rosemary
- Pinch of kosher salt
- Pinch of cracked black pepper
- 2 dashes Texas Pete Hot Sauce
Tableside Presentation
- 1/4 cup duck fat
- 2 fresh thyme sprigs
- 3 ounces Shredded lamb confit
- 4 tablespoons cornstarch seasoned with salt and white pepper
- 1 ½ cups arugula
- 1-ounce julienned red onion
- 1-ounce cup crumbled feta cheese
- ½ ounce fried garlic chips
Method
Braised Lamb Shanks:
- Season the shanks with salt and pepper. In a medium braising pan over medium heat, lightly brown all sides of the lamb shanks in the olive oil. Remove and reserve the shanks. Leave the pan on the heat.
- Add the garlic, carrots, onions, and celery and sauté until lightly browned, 10-12 minutes.
- Pour in the wine and simmer until reduced by half.
- Preheat the oven to 350°F.
- Add in the herbs, stock, duck fat, and demi-glace to the pan and bring everything to a simmer.
- Return the shanks to the pan. Cover and place the pan in the oven to braise for 2 1/2 hours, or until the meat easily falls from the bone.
- Gently remove the shanks from the pan, saving any and all pieces of meat that may have fallen off the bones during the cooking process. Allow the meat to cool to touch.
- Strain the braising liquid, discarding the solids. Cover and refrigerate until the fat has separated.
- Gently shred the lamb meat into bite-size portions like shredded chicken or duck confit.
- Skim the fat off the braising liquid and save it for the next batch of confit. Return the liquid to the stove top and reduce it by half.
- Strain the reduction through a fine sieve with cheesecloth, removing any impurities.
Oven-Roasted Tomatoes:
- Preheat the oven to 450°F.
- Toss the tomatoes with the oil, salt, pepper, garlic, oregano, and thyme.
- Spread the tomatoes on a baking sheet or roasting pan, cut-sides down. Roast until tender, about 30 minutes.
- Allow the tomatoes to cool at room temperature before storing in an air-tight container for 3-5 days.
Rosemary Vinaigrette:
- Combine all the ingredients into a high-speed blender and blend until smooth.
- Slowly stream in ¼ cup water while blending, until smooth and creamy.
- Season with salt, pepper, and hot sauce to taste. Cover and refrigerate.
Tableside Presentation:
- Place a French pan on a tableside burner and melt duck fat with a sprig of thyme.
- Toss shredded lamb in cornstarch. Turn the heat to medium-high and gently pan-fry the lamb until crispy and brown. Remove the lamb to a bowl lined with paper towels.
- In a small bowl, toss arugula with Rosemary Vinaigrette.
- Using a rimmed 8-inch salad plate or bowl, arrange the dressed arugula.
- Top with onion, oven-roasted tomatoes, feta, and finish with the warm crispy lamb confit. Garnish with fried garlic chips and serve.
