Salt-Baked Lamb Shank
Salt-Baked Lamb Shank



  • 4 lamb shanks, French trimmed by your butcher
  • 8 cloves of garlic
  • Olive oil, for drizzling
  • For the Salt-Crust
  • 1 kg flour
  • 300g salt
  • 3 egg whites
  • Make your salt-crust by mixing the flour and salt in a large bowl, then adding 400ml of water and the egg whites. Stir to form a stiff dough, then tip onto a floured surface and knead for 10 mins. Wrap in film, and set aside for an hour.
  • Preheat the oven to 160C, and line a baking tray with paper. Divide the dough into 4, and roll until 1cm thick. Place a shank in the centre of each disc of dough, tuck 2 cloves of garlic underneath the meat, and brush the edges of the dough with water. Gather it up around the shank and seal, leaving the bone exposed. Bake for 3.5 hours.
  • Once the lamb is cooked, leave to rest for half an hour. Carefully open the crust with a bread knife, and remove the lamb shanks and the softened cloves of garlic. If you like, blowtorch the lamb to give it a crisp finish, drizzle with oil, and serve with a rich gravy and some roast or mashed potatoes and greens.
4 hrs
4 serving

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