Glazed Lamb Shanks with Anise and Mornes Spices
Jean-Charles Brédas, Flavors of Martinique. Total time: 1hr to 2hr. Marinating time: 1 hour. Prep. time: 5 minutes. Cooking time: 15 minutes. Difficulty: Easy. Chef's Note: (1) Pimaillade — An essential element in Jean-Charles Brédas' cooking, pimaillade is a mixture of "piments végétarients" (mild chilies) and garlic which are finely chopped and used as is, or preserved in olive oil. Serve with saffron rice.
⏱️ Prep: 5 min🍳 Cook: 15 min
Ingredients
| 1 kg | lamb shanks | |
| 30 ml (2 Tbsp.) | olive oil | |
| 1 | knob of butter | |
| — | salt and pepper | |
| 1 | lemon (marinade) | |
| 10 g | garlic (marinade) | |
| 5 | piments végétariens (mild chili pepper) (marinade) | |
| 5 g | five-spice mix (marinade) | |
| 35 ml | anisette (marinade) | |
| 3 | cloves (sauce) | |
| 1 | bay rum leaf (sauce) | |
| 40 g | shallot (sauce) | |
| 3 | star anise (sauce) | |
| 250 ml (1 cup) | lamb jus (sauce) | |
| 35 ml | anisette (sauce) | |
| 150 ml (3/5 cup) | red wine (sauce) | |
| 50 ml (1/5) | wine vinegar (sauce) | |
| 20 g | butter (sauce) | |
| 1 tsp. | 5 ml | peppercorns (sauce) |
| — | Salt and pepper (sauce) |
Instructions
Marinade
- Marinate the lamb shanks: pour the lemon juice and half the anisette on them and sprinkle with the five-spice and pimaillade (1).
- Refrigerate for 1 hour.
Meanwhile, prepare the sauce
- Sweat the peeled, minced shallot in the butter with the pepper, crushed star anise, cloves, remaining anisette, red wine and vinegar. Reduce until syrupy.
- Add the hot lamb jus. Reduce by a third. Correct the seasoning, strain, and keep hot, placing a piece of butter on the surface to prevent the formation of a skin.
Cooking
- Preheat the oven to 160° C (325° F).
- Brown the drained lamb shanks in hot oil; season with salt and pepper.
- Pour on the sauce before placing in the oven for 15 minutes. Repeat the process of basting with the sauce at least five times during the cooking (every 3 minutes).
Serve with saffron rice.