Roasted lamb shank with kale and glass noodle salad
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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 shank 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 deboning the lamb shank, as you can see in the video. Save all the trimmings and chop or saw the bones into smaller pieces, which are browned in the oven - preferably with aromatic vegetables such as carrot, onion, leek and celery. Add tomato paste and herbs towards the end and cover with red wine and olive oil. Let the bones simmer with this for 1.5-2 hours. Strain the liquid, taste it with salt and pepper and save it. Adjust if necessary with a little lemon juice.
Step 2/7
Season the lamb meat with salt and pepper, after which it is roasted rare in a little olive oil at moderate heat, approx. 3/4 of the effect on the hob. Count on 4-6 minutes on each side for the largest cuts, and 1.5-3 on the smaller ones. Let the meat rest, and baste it in a little butter immediately before serving.
Step 3/7
The glass noodles are cut into strips the same size as a matchstick and placed in ice-cold water.
Step 4/7
Pick the parsley, rinse it and divide it into two portions. One is chopped very coarsely and placed in the water with the glass noodles, and the other very finely and saved to be added to 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 and pepper as well as possibly a little nutmeg, and plate the kale on a warm dish.
Step 6/7
Cut the meat across the grain of the meat fibers, and plate it on the kale. Sprinkle if you like with a few salt crystals.
Step 7/7
Drain the water from the glass noodles and parsley, mix it with a little olive oil, and top the meat with it. Heat the sauce through, add mustard and the finely chopped parsley, and pour it 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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