Roasted Lamb shank with Kale and Pickled Cabbage
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Thomas Rode Andersen
Former Michelin chef
When you want to impress your guests, mother-in-law or your chosen one, this recipe is perfect. If you follow it correctly, you can be sure to get a perfectly prepared lamb shank with a crispy glass noodle salad and a delicious sauce - every time.
Autumn food in Denmark has a tradition of being on the heavy side, and this dish is perfect for giving a slightly fresher touch to traditional dishes.
In the recipe, we do not include the shank itself. See in the video above how you cut it off so you can use it another good time.
Servings
: 6
people
Ingredients
1
pc
lamb saddle, á approx 3 kg
2
bunches
kale, leaves stripped from the stems
2
pc
glass noodles, peeled
1
bunch
flat-leaf parsley
75
g
unsalted butter
1.5
dl
olive oil
1
tsp
tomato paste
some greens: onion, celery, leek, carrot
1
tbsp
Dijon mustard
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Instructions
Step 1/7
Start by boning the lamb saddle, as shown in the video. Save all the trimmings and chop or saw the bones into smaller pieces. Brown them in the oven – preferably with some aromatic vegetables such as carrot, onion, leek and celery. Add tomato paste and herbs towards the end, then cover with red wine and olive oil. Let the bones simmer for 1.5–2 hours. Strain the liquid, season with salt and pepper, and set aside. Adjust if needed with a little lemon juice.
Step 2/7
Season the lamb with salt and pepper, then sear it to rare in a little olive oil over moderate heat – approximately ¾ power on the hob. Allow 4–6 minutes per side for the larger cuts and 1.5–3 minutes for the smaller ones. Let the meat rest, and brush with a little butter just before serving.
Step 3/7
Cut the pickled cabbage into matchstick-sized strips and place in ice-cold water.
Step 4/7
Pick the parsley, rinse it and divide into two portions. Chop one portion very coarsely and add it to the water with the pickled cabbage. Chop the other portion very finely and set aside to stir into the sauce at the very end.
Step 5/7
Let the butter foam up and toss the kale leaves in it for a couple of minutes. Season carefully with salt, pepper and a little nutmeg, then plate the kale on a warmed dish.
Step 6/7
Slice the meat across the grain and arrange it on top of the kale. Sprinkle with a little sea salt if you like.
Step 7/7
Drain the pickled cabbage and parsley, toss with a little olive oil, and place on top of the meat. Warm the sauce through, stir in the mustard and finely chopped parsley, and pour over the dish.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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