This recipe for grilled lamb shanks with ramsons leaves and beetroot from two-Michelin-star restaurant Noma is certainly challenging, but guaranteed to impress your dinner guests
One for the more experimental home chefs among us, these grilled lamb shanks with ramsons leaves (wild garlic), yellow beetroot and elderflowers, courtesy of NOMA Time and Place in Nordic Cuisine (published by Phaidon), are guaranteed to leave your dinner guests cooing in admiration at your Michelin-worthy cooking skills. But beware: this recipe is not for the faint of heart. You’ll need plenty of prep time and a truckload of patience, but the praise on your Instagram feed will make it all worthwhile.
This is definitely a recipe to impress, but don’t let its difficulty put you off. If the recipe is a little complicated for your level of culinary skills, adapt it and create your own version of this dish! Don’t be afraid to give it a go and remember to tag us on your Insta feed.
– 4 small lamb shanks
– 50g chicken glace*
– 25g large ramsons (wild garlic) leaves
– 30 small yellow beetroots (beets)
– 350g large yellow beetroot (beet)
– Apple balsamic vinegar
– 1 bunch elderflower blossom
– 60g elderflower cordial (syrup)
– A little butter
*Glace is a strong-flavored reduced brown stock, used to supply color and body to sauces. Try using a good chicken stock instead.
1) Vacuum-pack the shanks with the chicken glace (chicken stock) and ramsons (wild garlic leaves) and cook them at 63°C(145°F) for 24 hours.
2) Divide the beetroot into 2 groups by size.
3) Cook the smaller group in water until tender and then peel.
5) Peel the bigger group and slice ﬁnely on a mandolin. Keep in ice water for 10 minutes to crisp them, then dry.
5) Peel the beetroot, juice in a juicer and then reduce the juice to one-third.
6) Pour all the juices from the bags containing the cooked lamb shanks into a bowl and add a few tablespoons of the reduced beetroot juice. Season with salt and vinegar.
7) Cut the ﬂowers into smaller sprigs and keep refrigerated until serving.
8) Char-grill (charbroil) the lamb shanks and glaze in a few tablespoons of warm chicken glace.
9) Place a portion of meat in the centre of each plate. Heat the cooked beetroot in a little butter and a few drops of cordial.
10) Drop the raw beetroot into the rest of the cordial for a few seconds to sweeten. 11) Add the raw and cooked beetroot to the plate, add the elderﬂowers and ﬁnally the sauce.
Chef René Redzepi consistently pushes boundaries at Noma, his two-Michelin-starred restaurant in Copenhagen, Denmark, which is widely acknowledged as one of the finest restaurants in the world. In fact, it’s no overstatement to say the visionary chef has pioneered a new genre of cuisine with his “New Nordic” take on seasonal dishes that showcase locally-sourced ingredients on his exquisitely-crafted menus.