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.
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
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
CondimentsSauces
500
ml
White Wine Vinegar
For pickling
2
tbsp
English Mustard
For mayonnaise
2
tsp
White Wine Vinegar
For mayonnaise
Fruits
1
tsp
Lemon Juice
For mayonnaise
Meat
4
piece
Lamb Shank
Fully trimmed
NutsSeeds
300
g
Salt
For the dough
75
g
Rosemary
Leaves picked
1
head
Garlic
Separated into cloves and peeled
0.5
stick
Cinnamon
For pickling
4
piece
Star Anise
For pickling
1
tsp
Fennel Seed
For pickling
1
tbsp
Coriander Seed
For pickling
1
tsp
White Peppercorn
For pickling
1
tsp
Sichuan Pepper
For pickling
1.5
tbsp
Sea Salt Flakes
For salad seasoning
1
bunch
Chive
Chopped
OilsFats
200
ml
Rapeseed Oil
For salad dressing
325
ml
Vegetable Oil
For mayonnaise
Vegetables
1
piece
Cabbage
Cut into chunky pieces including the core
1
piece
Onion
Thinly sliced
2
bunch
Spring Onion
Sliced
1
piece
Red Onion
Thinly sliced
1
piece
Green Chilli
Sliced
150
g
Nasturtium Leaves
For garnish
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18