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Recipes
LAMB SHANK CONFIT
WITH ROASTED POTATOES (serves 4)
Lamb shank confit
4 lamb shanks
120g coarse salt
1 litre olive oil
8 garlic cloves
Roasted potatoes
4 large potatoes, peeled
200g beef or pork bacon, diced
200g shallots, peeled and sliced
2 cloves garlic, finely chopped
1 bunch Italian parsley, chopped
To prepare the lamb confit
Coat the lamb shanks with coarse salt and set aside for 6 hours in the
refrigerator. After that time, remove the salt.
Heat the olive oil in a pot, add the lamb shanks and garlic cloves. Cook
for 2 hours over low heat. Drain away the oil, reserving 4 tablespoons,
and set aside lamb.
To roast the potatoes
Halve the potatoes lengthwise and place them in a single layer in a sauté
pan and cover with cold water. Bring to a boil, remove from heat and drain.
In a clean pan, add 4 tablespoons of the olive oil used to cook the lamb
shank. When the oil is smoky, add the potatoes and stir for 1 minute until
the potatoes are nicely coated with the oil.
Transfer the potatoes to a roasting pan and cook in a preheated oven at
180°C for 20 minutes without stirring. Set aside.
To finish
Sauté the bacon with olive oil until golden brown. Add shallots and cook
until golden brown. Set aside.
Sauté the lamb shanks in a pan until golden brown in colour. Add the
potatoes, bacon and shallots. Transfer to a roasting tray and roast in a
preheated oven at 200°C for 5 minutes. Sprinkle with the mixture of garlic
and parsley.
Note: Recipe and picture, courtesy of Cuisine Studio.
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