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Lamb shank with crispy polenta

Lamb shank with crispy polenta, chipotle and mango sauce and a tamarind and unagi sauce, various preparations of corn and a carrot crisp.

Ingredients

Lamb shank
10gCoriander seeds
2lWater
7gFresh thyme
70gColorozo salt
13gWhite peppercorns
Unsalted butter
Rub
7gFresh rosemary
3gfresh bay leaf

35gtamarind paste
150gVeal glace
100mlWater
150gunagi

200gchipotle creamy sauce
200gMango
100gUnsalted butter

200gPolenta (cornmeal)
Corn on the cob
50gParmesan cheese (grated)
Butter
Salt and pepper
800mlwater or stock

Lime cress
carrot skin

Preparation

  1. Remove the membrane from the lamb shank and clean it.
  2. Make a brine by mixing all the ingredients together.
  3. Place the shank(s) in the brine for about 24 to 48 hours.
  4. Pat the shank dry.
  5. Rub the shank with a rub of your choice.
  6. Place in an oven or barbecue at 110°C and cook for about 3 hours (place a tray of water under the shank).
  7. Increase the temperature to 160°C, wrap the shanks in aluminum foil with butter, and cook for another 1.5 hours (depending on desired doneness).
  8. Cool them down and reheat during service.
  9. Glaze the lamb shanks with the unagi and tamarind jus before service.

  1. Mix the tamarind paste with the unagi and the water.
  2. Heat and add the glaze. Reduce to the desired thickness.

  1. Mix the chipotle with the mango and heat in a pan.
  2. Blend with cold butter and emulsify with a stick blender.

  1. Bring the stock to a boil and, stirring, add the polenta. Let it simmer on low heat until the polenta is thick and creamy (about 30–40 minutes).
  2. Stir in butter or olive oil and Parmesan cheese, salt, and pepper.
  3. Pour the polenta into a baking dish lined with baking paper or onto a flat tray and smooth out. Let it cool completely and set (at least 1 hour, or in the fridge).
  4. Cut out rounds with a cooking ring or cut into slices/discs.
  5. Fry the slices in a frying pan with some oil or butter, grill them in a grill pan, or briefly roast them in the oven until golden brown and crispy.
  6. Steam the corn in the steamer or heat it in butter in a saucepan.

  1. Cut the carrot skins to the desired size and fry for a few seconds at 170°C.
  2. Shape as desired.