Please help me

Fabrizio_Grossi_325189

• Hi guys I'm writing this message because today I saw a picture of a lamb shank and I'd like to obtain the same result when I will cook my lamb next time. Can you please tell me how to do this perfect "sphere" of meat close to the bone? 

Thank you guys for the time you spent to read this message. 

tshewman

Most lamb shanks have a natural angle to them and are not vertical. So, a few things to consider. The bone would have to be cut such that the base is flat and bone perpendicular to the serving platter. Next, cut the meat around the shank at approximately the same location where you will want the top of the meat to begin. Grant does basically the same thing to "french" the bone in the recent lamb leg recipe. Found here https://www.chefsteps.com/activities/mastering-leg-of-lamb-a-stress-free-technique-for-a-stunning-feast

Now wrap the meat (that you want to leave on the shank) with cheesecloth in the best possible sphere you can make. Vacuum seal and cook sv. You could try pressure cooking for quicker results, but I strongly suspect the sphere likely wouldn't hold up as the tissues would break down.