Jarretes de cordero ahumados, anchoas y polenta

Ingredientes

• 4 lamb shanks (500g each)
• 1 tbsp oil
• 1 tbsp thyme (finely chopped )
• 1 tbsp rosemary (finely chopped )
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp smoked paprika
• 1/2 tsp cayenne
• 200 g bread
• 1 lemon (zested)
• 1 tsp chili flakes
• 1 tsp salt
• 2 tsp olive oil
• 30 g chopped almonds
• 1 tsp oregano
• 1/2 cup polenta
• 40 g butter
• 2 clove crushed garlic
• 1 bayleaf
• 2 cups milk
• 1/4 cup Parmesan cheese (grated)
• 1/2 cup mascarpone
• 1 clove garlic
• 1/2 cup parsley
• 3 anchovies
• 2 tsp capers
• 1 tbsp lemon juice
• 150 ml olive oil

Preparación

1. 1

   --- Lamb ---

2. 2

   make rub: Mix all the rub ingredients together

3. 3

   apply rub: Rub the lamb in oil and apply the rub to the lamb

4. 4

   Smoke on indirect heat @ 120-130c for 4 hours (I used pecan wood but use whatever your preference is).

5. 5

   spritz: After one hour spritz the lamb with water *see tips*

6. 6

   wrap: Once the lamb has an internal temperature of about 75c (takes approx. 3 hours) wrap the shanks in tinfoil with a knob of butter and place back on the BBQ until the internal temperature is about 90c or you can place a probe through the meat like it’s butter *see tips*

7. 7

   remove and rest: Remove the meat from the BBQ , wrap in a towel and place in an esky/cooler bag for 30 minutes to rest *see tips*

8. 8

   pull: Lamb should pull off the bone easily at this stage

9. 9

   --- Pangrattato (can be made in advance) ---

10. 10

    blitz: Place the bread into a food processor and blitz until you have breadcrumbs – I like to leave some of the pieces a little larger for texture

11. 11

    combine ingredients: Add all ingredients (except almonds) to a bowl, toss and combine

12. 12

    Bake @ 150c for approx. 10 minutes or until golden brown *see tip*

13. 13

    add almonds: Add chopped almonds, allow to cool and store in an airtight container for up to 1 month

14. 14

    --- Anchovy Dressing (can be made in advance) ---

15. 15

    blend ingredients: Place all ingredients (except oil) in a small food processor, gradually add oil and blend until a salsa consistency adding more oil if desired.

16. 16

    Taste and adjust seasoning as necessary *see tips*

17. 17

    --- Polenta (cook as someone else is pulling the lamb) ---

18. 18

    heat milk: Warm the milk with the bayleaf and garlic on a low heat until simmering

19. 19

    add polenta: Remove the bayleaf and slowly add the polenta in – whisking all the time. Cook the polenta on a low heat for 4 minutes

20. 20

    whisk and add cheese: Add the parmesan cheese, butter & mascarpone and cook for a further 2-3 minutes until the polenta is a semi-firm consistency