American Lamb

Braised Lamb Hind Shank, Grilled Lamb Rack, Fava Bean Purée, Chanterelle Mushrooms, Swiss Chard, Lamb Jus, Cilantro, Mint

Chef Alexander Hong of Arquet | San Francisco, CA

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Adapted by StarChefs  |  September 2026  |  Photo: Angela DeCenzo

INGREDIENTS

Lamb Jus:
18 quarts lamb stock
300 grams shallots
50 grams garlic
75 grams tomato paste
450 grams red wine
30 grams coriander seeds
30 grams caraway seeds
30 grams star anise

Lamb Jus Glaze:
Yield: 1 pint
500 grams granulated sugar
35 grams distilled vinegar
Kosher salt

Fava Bean Purée:
1 kilogram boiled fava beans
300 grams blanched peas
1 bunch fresh mint, picked and blanched
1 bunch fresh cilantro, picked and blanched
Unsalted butter
30 grams lemon juice
Kosher salt

Braised Lamb Hind Shank:
25 pounds American lamb hind shanks
1 kilogram diced carrots
1 kilogram diced celery
1 kilogram diced onions
1 sprig fresh rosemary
1½ quarts red wine
10 quarts veal stock

Chanterelle Mushrooms:
Chanterelle mushrooms
Pickled thyme
Lamb fat

Swiss Chard:
Neutral oil
Swiss chard
Lemon juice
Kosher salt

To Assemble and Serve:
Yield: 1 serving
2 ounces rack of American lamb
Fresh cilantro leaves
Fresh mint leaves
Flaky salt

METHOD

For the Lamb Jus:
In a large stockpot over medium-high heat, add stock. Cook until liquid is reduced by two-thirds. Set aside. In a separate stockpot over high heat, add shallots and garlic. Char until deeply caramelized. Add tomato paste. Cook until fond develops at the bottom of the pot. Deglaze with wine. Add reduced stock, coriander, caraway, and star anise. Bring mixture to a simmer. Reduce heat and cook until desired consistency is achieved. Strain through a fine-mesh sieve. Transfer to an airtight container and refrigerate.

For the Lamb Jus Glaze:
In a saucepan over medium heat, add sugar. Cook until golden brown caramel forms. Remove from heat and add 600 grams Lamb Jus. Return pan to medium heat and stir until fully combined. Add vinegar. Season with salt. Transfer to an airtight container and refrigerate.

For the Fava Purée:
In a Vitamix Commercial blender, combine beans, peas, and herbs. Blend until smooth, adding butter as needed until mixture is fully emulsified. Add lemon juice. Season with salt. Transfer to airtight container and refrigerate. 

For the Braised Lamb Hind Shank:
Heat oven to 350°F. In a large, oven-safe stockpot over high heat, sear lamb shanks until golden brown on all sides. Remove from pot and set aside. Add carrots, celery, onions, and rosemary to pot. Place over medium-high heat and cook until evenly caramelized. Deglaze pot with wine. Cook until liquid is reduced by half. Add seared lamb and veal stock. Bring mixture to a boil. Remove from heat and cover with aluminum foil. Braise 5 hours, or until fork-tender. Let cool.

For the Chanterelle Mushrooms:
Heat oven to 400°F. In a mixing bowl, toss mushrooms with desired amount thyme and lamb fat. Transfer to a parchment-lined sheet tray and roast until fork-tender. Set aside.

For the Swiss Chard:
In a sauté pan over medium-high flame, heat oil. Add Swiss chard. Season with lemon juice and salt. Cook until chard is wilted. Set aside.

To Assemble and Serve:
Prepare and heat a wood-fired grill. In a small saucepan over low heat, warm Lamb Jus. In a separate small saucepan over low heat, warm Lamb Jus Glaze. Place lamb rack on hot grill and cook until internal temperature of meat reaches 115°F. Let rest. Spoon 2 ounces Fava Bean Purée in a circle-shape on a serving plate. Fill center of circle with Swiss Chard. Top with Braised Lamb Shank. Arrange grilled lamb rack and Chanterelle Mushrooms around Lamb Shank. Drizzle with Lamb Jus and Lamb Jus Glaze. Season with salt. Finish with cilantro and mint. 

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