📝 About This Recipe
This Lamb Shank Confit is the ultimate expression of patience and culinary luxury, transforming a rugged cut into meat so tender it yields to the mere suggestion of a fork. By slowly poaching the shanks in a silken bath of duck fat infused with aromatic herbs, we achieve a texture and depth of flavor that traditional braising simply cannot match. It is a rustic yet sophisticated masterpiece, boasting a shatteringly crisp exterior and a melt-in-your-mouth interior that celebrates the rich, pastoral notes of high-quality lamb.
🥗 Ingredients
The Lamb and Cure
- 4 pieces Lamb Shanks (hindshanks preferred, approximately 1lb each)
- 2 tablespoons Kosher Salt (adjust based on preference)
- 1 tablespoon Black Peppercorns (toasted and cracked)
- 4 sprigs Fresh Rosemary (leaves stripped and minced)
- 6 sprigs Fresh Thyme (leaves stripped)
The Confit Bath
- 4-6 cups Duck Fat (rendered; may substitute with high-quality lard or olive oil)
- 10 pieces Garlic Cloves (peeled and smashed)
- 3 pieces Shallots (halved)
- 3 pieces Bay Leaves (dried or fresh)
- 2 strips Orange Peel (pith removed)
For Finishing
- 1 teaspoon Flaky Sea Salt (for garnish)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Begin by preparing the dry cure. In a small bowl, combine the kosher salt, cracked peppercorns, minced rosemary, and thyme. Rub this mixture generously over every inch of the lamb shanks.
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2
Place the seasoned shanks in a glass dish, cover with plastic wrap, and refrigerate for at least 4 hours, or ideally overnight. This 'dry brine' seasons the meat to the bone and tightens the proteins.
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3
Preheat your oven to a very low 225°F (107°C). Use an oven thermometer if possible to ensure accuracy, as temperature control is vital for confit.
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4
Rinse the lamb shanks under cold water to remove excess salt and pat them thoroughly dry with paper towels. Moisture is the enemy of a good confit.
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5
In a heavy-bottomed Dutch oven or deep oven-safe pot, melt the duck fat over low heat until it reaches a liquid state.
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6
Carefully submerge the lamb shanks into the fat. Add the garlic, shallots, bay leaves, and orange peel. The meat must be completely covered by the fat; if not, add more fat or a bit of olive oil.
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7
Bring the fat to a very gentle simmer on the stovetop (look for just a few small bubbles), then cover the pot with a tight-fitting lid or a double layer of foil.
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8
Transfer the pot to the oven. Cook for 4 to 6 hours. The lamb is ready when the meat has pulled back from the bone and is incredibly tender when pierced with a paring knife.
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9
Once tender, remove the pot from the oven and let the lamb cool in the fat for about 30 minutes. This allows the juices to redistribute.
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10
Using wide tongs or a slotted spoon, very carefully lift the shanks out of the fat. They will be fragile. Place them on a wire rack set over a baking sheet.
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11
To finish, increase the oven temperature to 425°F (220°C) or use the broiler. Roast the shanks for 10-15 minutes until the skin is golden-brown and crispy.
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12
Strain the remaining duck fat through a fine-mesh sieve and store in the fridge for future use (it’s liquid gold for roasting potatoes!).
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13
Serve the shanks immediately while hot and crispy, garnished with flaky sea salt and fresh parsley.
💡 Chef's Tips
Always pat the lamb completely dry after the curing process to prevent steam from forming in the fat. If you don't have enough duck fat, you can use a 50/50 blend of duck fat and extra virgin olive oil. Avoid boiling the fat; if the fat gets too hot, the meat will fry and become tough rather than poaching into tenderness. You can make this dish up to 3 days in advance; keep the shanks submerged in the fat in the fridge, then gently reheat and crisp when ready to serve. Don't discard the garlic cloves from the fat—they become sweet and spreadable 'confit garlic' perfect for toasted bread.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta or garlic-infused mashed potatoes to soak up the richness. Pair with a bright Gremolata (lemon zest, garlic, and parsley) to cut through the fat of the dish. A side of honey-glazed roasted carrots or sautéed lacinato kale provides a lovely earthy balance. Pair with a bold, tannic red wine like a Syrah or a Bordeaux to complement the intense savoriness of the lamb. Offer a dollop of mint-infused Greek yogurt on the side for a cooling, acidic contrast.