Seared Lamb Shank and Soba Noodles Bowl
- Beetroot2 piece86 kcal
- Chicken fat (schmaltz)29 g261 kcal
- Dried parsley8 g23 kcal
- Lamb shank171 g344 kcal
- Salt7 g0 kcal
- Shiso leaf1 bunch3 kcal
- Soba noodles141 g474 kcal
- Star anise6 g20 kcal
- Sweet potato3 piece335 kcal
- Tarragon1 bunch18 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender lamb shank paired with sweet potato and beetroot and soba noodles, finished with tarragon and shiso leaf and a hit of star anise and dried parsley. 1. Pat the lamb shank dry and season with salt, star anise and dried parsley. 2. Heat chicken fat (schmaltz) in a heavy pan and sear the lamb shank until it develops a deep golden crust, about 16 minutes. 3. Add sweet potato and beetroot to the pan and cook until just tender, stirring in tarragon and shiso leaf for fragrance. 4. Cook the soba noodles separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.