Grilled Lamb Shank & Ramsons Leaves

1. 1

   Lamb Shank

2. 2

   Vacuum-pack the shanks with the chicken glace and ramsons and cook them at 63 C (145 F) for 24 hours.

3. 3

   Beetroot

4. 4

   Divide the beetroot into 2 groups by size.

5. 5

   Cook the smaller group in water until tender and then peel.

6. 6

   Peel the bigger group and slice finely on a mandolin.

7. 7

   Keep in ice water for 10 minutes to crisp them, then dry.

8. 8

   Sauce

9. 9

   Peel the beetroot, juice in a juicer, and then reduce the juice to one-third.

10. 10

    Pour all the juices from the bags containing the cooked lamb shanks into a bowl and add a few tablespoons of the reduced beetroot juice.

11. 11

    Season with salt and vinegar

12. 12

    Garnish

13. 13

    Cut the flowers into smaller sprigs and keep refrigerated until serving.

14. 14

    Serving

15. 15

    Char-grill (charbroil) the lamb shanks and glaze in a few tablespoons of warm chicken glace.

16. 16

    Place a portion of meat in the center of each plate.

17. 17

    Heat the cooked beetroot in a little butter and a few drops of cordial.

18. 18

    Drop the raw beetroot into the rest of the cordial for a few seconds to sweeten.

19. 19

    Add the raw and cooked beetroot to the plate, add the elderflowers and finally the sauce.

20. 20

    *Glace is a strong-flavored reduced brown stock, used to supply color and body to sauces.

* Per serving · 4 servings · Values may vary.

No additional tips available.