Name: Milanese Lamb Shanks with Cauliflower
Cook time: 38 h
Total time: 38 h
Yield: Serves 4
Ingredients: 80 grams pine nuts, toasted until golden brown; 4 hind lamb shanks; 6 anchovy fillets; 1 garlic clove; seasoned flour; 30 grams butter; 30 ml oil; 30 ml sherry vinegar; 200 ml white wine; 1 garlic clove, grated on a microplane; 1 bay leaf; ¼ teaspoon ground cinnamon; ¼ teaspoon ground allspice; ½ cauliflower, cut into small florets; 80 ml oil; ¼ cup kalamata olives, pitted and cut in half lengthwise; ½ bunch flat leaf parsley, finely sliced; zest of 1 lemon

Preparation info

Serves
4

Difficulty
Medium
Ready in
38 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

The gremolata and tangy lemon zest really help cut through the rich, sticky lamb, while the delicate flavour and wonderful texture of the cauliflower set off the sweet, salty dressing. The cooking time for the shanks means you need to plan ahead, but the dressing can be made well in advance, so all you need to do on the night is blanch the cauliflower.