Confit of Lamb

For last week's prix fixe menu, we featured a confit of lamb shank. We went about it as if we were making duck confit. Expectations were a little mixed amongst the chefs, I'll be honest.

We covered the lamb in a generous amount of a herb salt cure, then vacuum sealed them to get the best distribution of the resulting brine.

After 24 hours, the cure was rinsed and the lamb shanks were seared and placed in a 200 degree bath of ....what else?....Duck fat!  They took a little longer than expected, but the results were delicious.  A little salty, but delicious still.  We have reserved the shanks that didn't sell for another use.   Hmmm....