TipAt your butcher's
Get your butcher to French-trim the shanks, but remember to ask them to keep the trimmings, as it’s delicious added to the braised lentils. If they ask what you mean by French-trim, say you want the shank bone exposed and scraped clean, with only the main ‘ball’ of meat attached.Creating a salt-crust
The key to blow-torching
As well as lamb, salt-baking is a great way of cooking root vegetables.
I like blowtorching savoury food before serving, but the technique is often misunderstood. The key is to create a charred finish. What you want to achieve is a thin ‘scorched’ layer of treacly flavour on the food, which is nothing like the bitter flavour you get from burning something in a pan. If you don’t have a blowtorch, the shanks can be finished off under a hot grill.