Lamb shank confit

Earlier this week, I found myself with some extra lamb shanks, some rendered lamb fat, and some leftover curing mix from a recent batch of duck confit. There was only one thing to do: I coated the shanks with the salt mix, refrigerated them overnight, and rinsed them off and patted them dry. Then I vacuum sealed them with some of the lamb fat, and gave them a little bath at 85°C/185°F for 5 hours. After chilling them down in an ice bath, I put them in the fridge, where they’ve been, uh, “aging” for the past couple of days.

Results to come…