This recipe requires advanced techniques, accurate measurements using the metric system, specialist equipment, and professional experience to achieve good results. Though, to be honest, probably not the same results as you’ll find at the just-announced—for the second consecutive year—best restaurant in the world, Noma.
- 4 small lamb shanks
- 50 grams chicken glace*
- 25 grams large ramsons (wild garlic) leaves
- 30 small yellow beetroots (beets)
- 350 large yellow beetroots (beets)
- apple balsamic vinegar
- 1 elderflower blossom
- 60 grams elderflower cordial (syrup)
- a little butter
Vacuum-pack the shanks with the chicken glace and ramsons and cook them at 63˚C (145˚F) for 24 hours.
Divide the beetroot into 2 groups by size. Cook the smaller group in water until tender and then peel. Peel the bigger group and slice finely on a mandolin. Keep in ice water for 10 minutes to crisp them, then dry.
Peel the beetroot, juice in a juicer, and then reduce the juice to one-third. Pour all the juices from the bags containing the cooked lamb shanks into a bowl and add a few tablespoons of the reduced beetroot juice. Season with salt and vinegar
Cut the flowers into smaller sprigs and keep refrigerated until serving.
Char-grill (charbroil) the lamb shanks and glaze in a few tablespoons of warm chicken glace. Place a portion of meat in the center of each plate. Heat the cooked beetroot in a little butter and a few drops of cordial. Drop the raw beetroot into the rest of the cordial for a few seconds to sweeten. Add the raw and cooked beetroot to the plate, add the elderflowers and finally the sauce.
*Glace is a strong-flavored reduced brown stock, used to supply color and body to sauces.