Courtesy of Chef Elise Wiggins (Panzano, Denver, CO)
Note: This recipe requires preparation to begin 3 days before you plan to serve.
- 2 lamb shanks
- olive oil, as needed
- salt, to taste
- pepper, to taste
- 4 sprigs thyme
- ¼ cup (60 ml) veal demi glace
- 2 eggs, slightly beaten with a tablespoon of water
- all-purpose flour, as needed for dusting prior to breading.
- 1 cup (120 g) panko bread crumbs
- 1 recipe Italian Salsa Verde, for serving (recipe follows)
- Fill and preheat the SousVide Supreme water oven to 144F/62C.
- Rub shanks with oil and season with salt and pepper.
- Put shanks into a large cooking pouch, put a couple of thyme sprigs on top of each one and, vacuum seal.
- Submerge the pouch(es) in the water oven to cook for 2 days.
- Remove the shanks from the pouches and reserve the pouch juices.
- Pull meat off the bones and set aside.
- On the stovetop, in a saucepan, simmer the pouch juices until slightly thickened. Skim and discard the foam that accumulates as your reduce.
- Transfer the reduction to a clean sauce pot and add the veal demi glace; reduce over medium low heat until the sauce is nape (ie until the sauce will coat the back of a spoon).
- Add the lamb meat to the sauce and mix meat and sauce together well. Adjust seasoning with salt and pepper.
- Using an ounce/gram scale, weigh the meat and divide into 4 equal portions.
- Put a portion onto a piece of plastic wrap/cling film and roll meat into a tight cylinder. Repeat until all meat portions are rolled. Refrigerate overnight.
- When ready to finish, heat high-smoke point oil to 330F/165C in a deep fryer
- Bread the lamb croquettes as follows:
- Remove the plastic wrap from the lamb cylinders
- Put the flour, egg wash, and panko crumbs into three separate shallow bowls
- Roll the lamb cylinders first in flour, gently patting off the excess, then in the egg wash, then completely cover in the panko.
- Fry until golden. Drain on paper towels/kitchen paper and serve with Italian Salsa Verde and your favorite sides, such as roasted root vegetables.
Italian Salsa VerdeItalian Salsa Verde
Makes: About 1 to 1 ½ cups (240 to 360 ml)
- 6 medium cloves garlic, unpeeled
- 1 cup (40 g) coarsely chopped fresh parsley
- 4 anchovy fillets ( oil pressed out with paper towels/kitchen paper)
- 2 tablespoons chopped fresh basil
- 1 tablespoon (15 ml) chopped fresh tarragon
- 1 tablespoon (15 ml) finely grated lemon zest
- 1 /2 cup (120 ml) 3gg yolks
- 2/3 cup (160 ml) extra-virgin olive oil
- 1/4 teaspoon (1.25 ml) salt
- Freshly ground pepper to taste
- Put the garlic into a small saucepan and cover with 1/2 inch (1 cm) of cold water.
- Bring to a boil over high heat, and as soon as the water boils, drain, add 1/2 inch (1 cm) of fresh water to the pan and bring to a boil again. Drain and rinse under cold water until cool enough to handle. Peel and coarsely chop.
- Put the garlic, parsley, anchovies, basil, tarragon, and lemon zest into a food processor or blender. Add the egg yolks.
- Turn the blender on and, with the motor running, slowly add oil until just blended. The sauce should still have a little texture.
- Season with salt and pepper, to taste.