Baked Lamb Shank in Salt Crust BACK

Baked Lamb Shank in Salt Crust, Fresh Mint Potato Gnocchi, Red Wine Lamb Jus & Goats Cheese Cream

Main Course Recipes | 17th January 2020

This Baked Lamb Shank in Salt Crust is Chef Clément’s latest recipe. Perfect for that wow factor when it arrives at your customer’s table, the rich taste of the lamb pairs perfectly with the freshness of the mint gnocchi.

What You’ll Need

  • 4 lamb shanks
  • Salt and pepper

For the Salt Dough

  • 760g strong flour
  • 280g salt
  • 300g egg white
  • 100ml water
  • 10g fresh thyme chopped

Red Wine Sauce

  • 2 shallots
  • 200ml of red wine
  • 500ml of lamb stock
  • 2 cloves of garlic
  • 2 sprigs of thyme

Goats Cheese Cream

  • 2 shallots
  • 100ml of white wine
  • 100ml of cream
  • 2 cloves of garlic
  • 60g of fresh goat cheese (ideal to use any goat cheese log trimmings)

Fresh Mint Potato Gnocchi

  • 2 large baking potatoes (roughly 450g each)
  • 2 egg yolks
  • Salt
  • 150g of flour, plus more for dusting
  • 50g of butter
  • Freshly ground black pepper
  • 20g of fresh chopped mint

Creating The Dish

Salt Dough

Place the flour, salt, and fresh chopped thyme into a mixing bowl. Using the spade attachment, combine them at slow speed.  Add in the egg white and mix for a few minutes. Add in the water and mix for another few minutes until a firm dough is formed.

Remove from the bowl and cut into 4 balls. Roll each ball into a 2cm thick sheet.

Season each lamb shank with salt and pepper before searing in a hot pan with a little olive oil. Once nicely browned on all sides, leave to cool down for a few minutes.

Place in the centre of the salt dough sheet, add a few sprigs of thyme and cloves of garlic, pinch of salt and pepper and wrap each shank individually in the salt dough sheet.

Bake in a 210C preheated oven for 30 minutes. Reduce the temperature down to 140C and bake for another hour and a half.

Red Wine Sauce

Peel and finely chop the shallots. In a small pot, sweat the shallots with a little olive oil until soft and see-through. Add in the red wine, garlic and a sprig of thyme and reduce fully.

Add in the lamb stock and reduce by half. Sieve through a fine chinois. Whisk in a little butter just before serving to add body and shininess to the sauce.

Goats Cheese Cream

Peel and finely chop the shallots. In a small pot, sweat the shallots with a little olive oil until soft and see-through. Add in the white wine and garlic and reduce by half.

Add in the cream and bring to the boil before adding in the goats cheese trimming and leave to simmer for a few minutes.

Remove the garlic and blitz using a small hand blender. Pass through a fine chinois to finish.

Potato Gnocchi

Bake the potato in the oven until tender, cut it in half and scoop the flesh out. Pass the flesh through a mouli into a large bowl, add in the egg yolks and a good pinch of salt.

Add the flour and mix until a stiff dough forms, knead the dough gently until smooth but slightly sticky.

Add in the freshly chopped mint and knead to mix it through.

On a floured surface, cut the dough into 4 pieces, roll each piece into a 2 cm thick rope and cut the ropes into 3 to 4 cm long pieces.

Roll each piece against the back of a fork to make ridges.

In a large pot of salted water, cook the gnocchi until they rise to the surface

Simmer for 2 minutes longer.

In a large non-stick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with a little more freshly chopped mint.

Serve by removing the lamb shank from the salt dough and place on the plate. Add the gnocchi and goats cheese cream. Drizzle with the red wine sauce.

Like the sound of salt dough cooking but want to make it vegetable-focused? Chef Ciaran Sweeney’s Salt Baked Beetroot is the perfect addition to your menu.