Confited Lamb Shanks with Citrus

Ingredients

• 2 pcs Lamb shank (Approximately 500 g each)
• 1 pcs Yellow onion (Medium, sliced)
• 1 pcs Grapefruit (Zest and juice, preferably organic)
• 1 pcs Orange (Zest and juice, organic)
• 1 pcs Lime (Zest and juice, organic)
• 2 c. à soupe Extra virgin olive oil (For sautéing)
• 1 c. à café Salt (At end of cooking)
• ½ c. à café Ground black pepper (At end of cooking)

Instructions

1. Prepare the ingredients

   Zest the grapefruit, orange and lime, avoiding the white pith. Juice each citrus. Slice the onion. Set zest and juice aside separately.

   Time: PT10M

2. Sauté the onion

   Heat 2 c. à soupe olive oil in the pot over medium heat. Add the sliced onion and sweat for 3‑4 minutes until translucent.

   Time: PT5M

3. Add the citrus zest

   Stir the reserved zest into the pot and sauté for 1‑2 minutes to release aromas.

   Time: PT2M

4. Sear the lamb shanks

   Increase heat to medium‑high. Add the two lamb shanks and brown on each side, about 2‑3 minutes per side, until a nice golden color develops.

   Time: PT5M

5. Deglaze with citrus juice

   Pour the juice of the three citrus fruits into the pot, bring to a gentle boil while scraping the fond, then season with salt and pepper.

   Time: PT3M

6. Low‑temperature oven cooking

   Cover the pot and place it in a pre‑heated oven at 150°C. Cook for 2 hours 15 minutes until the meat is very tender and falls apart easily.

   Time: PT2H15M

   Temperature: 150°C

7. Rest and plating

   Remove the pot from the oven, let rest for 5 minutes. Place each lamb shank on a plate, spoon over the citrus sauce and serve with bulgur, rice or fresh pasta according to your preference.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g