Seared Lamb Shank and Soba Noodles Bowl

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.