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Rosemary and garlic salt baked lamb shank

Make Rosemary and garlic salt baked lamb shank at home with Flour, White Pepper Corns, Sichuan Pepper, White Wine Vinegar, and Caster Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1 tsp
• 1 tsp
• 2 tsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   For the lamb, first blend the rosemary and salt together in a food processor until mixed.

2. 2

   In a stand mixer fitted with the dough hook, mix together the flour and salt, then add the egg whites.

3. 3

   Slowly add up to 300ml/10½oz water, but you may not need all it.

4. 4

   Once it comes together in a dough, knead it using the machine for about five minutes.

5. 5

   Remove the dough from the mixer, wrap in cling film and allow to rest for two hours.

6. 6

   In a food processor, blend the garlic cloves to a paste with around 50ml/2fl oz water.

7. 7

   Place in a roasting tray and bake in an oven for 4½ hours.

8. 8

   Remove the shanks from the oven and set aside to rest for 30 minutes.

9. 9

   Meanwhile for the pickling liquor, place all the ingredients except the cabbage into a saucepan and bring to the boil.

10. 10

    Place the cabbage into the pickle mix and leave for at least an hour.

11. 11

    For the salad, mix the onions together with the chilli, sprinkle with the sea salt and set aside for 20 minutes.

12. 12

    Drain the pickled cabbage and mix the cabbage with the onion salad. Sprinkle with the chopped chives and drizzle with rapeseed oil.

13. 13

    For the mayonnaise, place all the ingredients except the oil into a food processor and blend to a fine purée.

14. 14

    Gradually add the vegetable oil, while the food processor is running, until the mayonnaise has thickened.

15. 15

    Season with a little salt.

16. 16

    To serve break open the crust around the lamb and serve each lamb shank with the pickled cabbage salad and mustard mayonnaise.

17. 17

    Garnish with the nasturtium leaves.