Rosemary and Garlic Salt Baked Lamb Shank

Lamb shanks encased in rosemary salt dough, slow-baked until tender, served with pickled cabbage salad and sweet mustard mayonnaise.

Lamb High Protein Showstopper Slow-Cooked

Estimated Nutrition

Calories

2285.1

kcal / serving

9140.2 kcal total

Carbs

121.4g

per serving

485.6 g total

Fat

153.1g

per serving

612.4 g total

Protein

105.1g

per serving

420.5 g total

Cook Time

270

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

Plain flour for the dough

300

Caster Sugar

For pickling

tsp

Caster Sugar

For mayonnaise

CondimentsSauces

500

White Wine Vinegar

For pickling

tbsp

English Mustard

For mayonnaise

tsp

White Wine Vinegar

For mayonnaise

Dairy

piece

Egg White

Free-range

piece

Egg Yolk

For mayonnaise

Fruits

tsp

Lemon Juice

For mayonnaise

Meat

piece

Lamb Shank

Fully trimmed

NutsSeeds

300

Salt

For the dough

Rosemary

Leaves picked

head

Garlic

Separated into cloves and peeled

0.5

stick

Cinnamon

For pickling

piece

Star Anise

For pickling

tsp

Fennel Seed

For pickling

tbsp

Coriander Seed

For pickling

tsp

White Peppercorn

For pickling

tsp

Sichuan Pepper

For pickling

1.5

tbsp

Sea Salt Flakes

For salad seasoning

bunch

Chive

Chopped

OilsFats

200

Rapeseed Oil

For salad dressing

325

Vegetable Oil

For mayonnaise

Vegetables

piece

Cabbage

Cut into chunky pieces including the core

piece

Onion

Thinly sliced

bunch

Spring Onion

Sliced

piece

Red Onion

Thinly sliced

piece

Green Chilli

Sliced

150

Nasturtium Leaves

For garnish

Admirably

Rosemary and Garlic Salt Baked Lamb Shank

Ingredients

Method