Corned Lamb Shank
Fermented Vegetable Mustard, Crème Fraîche, Chives
Chef Ryan Boone formerly of Cordelia | Cleveland, OH
Adapted by StarChefs | July 2025 | Photo: Will Blunt
INGREDIENTS
Fermented Vegetable Mustard:
2 large carrots, grated
2 bulbs fennel, grated
1 cabbage, shredded
1 white onion, grated
Kosher salt
White vinegar
1 tablespoon ground turmeric
Whole grain mustard
Brined Lamb:
1 cup kosher salt
1 tablespoon pink curing salt #1
½ cup brown sugar
¼ cup pickling spice
1 head garlic
Lamb shank
To Assemble and Serve:
Yield: 1 serving
4 ounces smoked chicken stock
2 tablespoons butter
Crème fraîche
Sliced chives
METHOD
For the Fermented Vegetable Mustard:
In a large nonreactive container, add vegetables. Weigh mixture, then add 3 percent salt by weight of vegetables. Transfer to a vacuum bag and seal. Let sit 10 days at room temperature. Transfer mixture to a perforated pan set over a hotel pan. Using a cheesecloth, gently press to remove excess moisture. Rinse vegetables with vinegar. Transfer vegetables to a mixing bowl and weigh. Stir in turmeric and 25 percent mustard by weight of vegetables. Transfer to an airtight container and refrigerate.
For the Brined Lamb:
In a pot over medium-high heat, bring 1 gallon water to a boil. Add salts, sugar, pickling spice, and garlic. Stir until sugar has dissolved. Remove from heat and let cool. In a vacuum bag, add lamb shank and 2 ounces of the prepared brine. Seal and refrigerate 48 hours.
For the Braised Lamb:
Heat oven to 325°F. Transfer Brined Lamb to a hotel pan. Roast 3 hours. Transfer lamb and cooking liquid to an airtight container. Refrigerate overnight.
To Assemble and Serve:
Heat oven to 350°F. In a sauté pan over medium heat, sear Braised Lamb on both sides until a crust has formed. Transfer to a sheet tray and roast until hot throughout. Deglaze the sauté pan used to sear the Braised Lamb with chicken stock. Add 1 ounce Fermented Vegetable Mustard. Reduce until au sec. Add butter and desired amount crème fraîche. Stir until butter and melted. Remove from heat. Place Braised Lamb to a serving plate. Spoon pan sauce over top. Garnish with chives.
