Marinating time: 1 hour
Prep. time: 5 minutes
Cooking time: 15 minutes
An essential element in Jean-Charles Brédas' cooking, pimaillade is a mixture of "piments végétarients" (mild chilies) and garlic which are finely chopped and used as is, or preserved in olive oil.
- Marinate the lamb shanks: pour the lemon juice and half the anisette on them and sprinkle with the five-spice and pimaillade (1).
- Refrigerate for 1 hour.
Meanwhile, prepare the sauce
- Sweat the peeled, minced shallot in the butter with the pepper, crushed star anise, cloves, remaining anisette, red wine and vinegar. Reduce until syrupy.
- Add the hot lamb jus. Reduce by a third. Correct the seasoning, strain, and keep hot, placing a piece of butter on the surface to prevent the formation of a skin.
- Preheat the oven to 160° C (325° F).
- Brown the drained lamb shanks in hot oil; season with salt and pepper.
- Pour on the sauce before placing in the oven for 15 minutes. Repeat the process of basting with the sauce at least five times during the cooking (every 3 minutes).
Serve with saffron rice.
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