Ingredients

• 300g/10½oz salt
• 1 kg/2lb 4oz flour
• 9 free-range eggs
• whites only
• 75g/3oz rosemary
• leaves picked
• 4 lamb shanks
• fully trimmed
• 1 head garlic
• separated into cloves
• each peeled
• 500ml/18fl oz white wine vinegar
• ½ cinnamon stick
• 4 star anise
• 1 tsp fennel seeds
• 1 tbsp coriander seeds
• 300g/10½oz caster sugar
• 1 tsp white peppercorns
• 1 tsp Sichuan pepper
• 1 cabbage
• cut into chunky pieces including the core
• 1 onion
• thinly sliced
• 2 bunches spring onions
• sliced
• 1 red onion
• thinly sliced
• 1 green chilli
• sliced
• 1-2 tbsp sea salt flakes
• 1 bunch chives
• chopped
• 200ml/7fl oz rapeseed oil
• 150g/5oz nasturtium leaves
• 1 egg
• yolk only
• 2 tbsp English mustard
• 2 tsp white wine vinegar
• 2 tsp caster sugar
• 1 tsp lemon juice
• 325ml/11fl oz vegetable oil

Directions

• For the lamb
• first blend the rosemary and salt together in a food processor until mixed.
• In a stand mixer fitted with the dough hook
• mix together the flour and salt
• then add the egg whites. Slowly add up to 300ml/10½oz water
• but you may not need all it.
• Once it comes together in a dough
• knead it using the machine for about five minutes.
• Remove the dough from the mixer
• wrap in cling film and allow to rest for two hours.
• Preheat the oven to 150C/300F/Gas 2.
• Roll out the salt dough into a rectangle about 1cm/½in thick. Cut into four equal rectangles.
• In a food processor
• blend the garlic cloves to a paste with around 50ml/2fl oz water.
• Brush the garlic purée all over the lamb shanks.
• Wrap each lamb shank in a piece of dough with the bone sticking out of the top.
• Place in a roasting tray and bake in an oven for 4½ hours. Remove the shanks from the oven and set aside to rest for 30 minutes.
• Meanwhile for the pickling liquor
• place all the ingredients except the cabbage into a saucepan and bring to the boil.
• Remove from the heat and infuse for 30 minutes.
• Strain the liquor through a sieve into a bowl and leave to cool.
• Place the cabbage into the pickle mix and leave for at least an hour.
• For the salad
• mix the onions together with the chilli
• sprinkle with the sea salt and set aside for 20 minutes.
• Drain the pickled cabbage and mix the cabbage with the onion salad. Sprinkle with the chopped chives and drizzle with rapeseed oil.
• For the mayonnaise
• place all the ingredients except the oil into a food processor and blend to a fine purée. Gradually add the vegetable oil
• while the food processor is running
• until the mayonnaise has thickened. Season with a little salt.
• To serve break open the crust around the lamb and serve each lamb shank with the pickled cabbage salad and mustard mayonnaise. Garnish with the nasturtium leaves.