Kayahara.ca

When I decided to make lamb shank confit, the first question that occurred to me was, “What makes confit different from any other braise?” Once upon a time, I probably would have answered that it was the cooking medium, a confit being cooking in fat rather than a water-based liquid such as wine or stock. [...]

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 [...]