Braised shank of Herefordshire lamb

The Recipes / Meat

Lodge at Ashford Castle, County Mayo

Foie gras ganache
500g fresh foie gras
300ml cream
10g salt
10g sugar
2½ leaves gelatine
20ml brandy

Rhubarb jelly
4/5 stalks rhubarb, chopped
80g sugar
1 leaf gelatine
Red food colouring

Ginger crumb
225g sugar
125g butter
250g ginger
350g flour

Rhubarb sorbet
2.25kg rhubarb purée
915g sugar
300g glucose
15g stabiliser

Poached rhubarb
5 stalks rhubarb
50g sugar
Red food colouring

Serves 15-18

Trim and roughly chop the foie gras. Pack into vacuum bags and set the steamer to 100°C. Cook for 10 minutes.

Meanwhile warm the cream, salt and sugar and add the soaked and drained gelatine. When dissolved, blend with the foie gras until smooth. Check the seasoning and add the brandy, then pass through a sieve and set into glass jars for serving, around 80g per portion.

For the jelly, cover the rhubarb, sugar and colouring with water in a medium pan, bring to the broil, then strain. Add the gelatin and leave to cool before pouring a 3-4mm layer on top of the foie gras galantine in each glass.

Cream the butter for the ginger crumb with the sugar and freshly grated ginger. Add the flour and work until smooth. Spread on a baking sheet and bake at 165°C for 15 minutes, then turn off the heat and leave to rest for another 5 minutes in the closed oven.

Bring the sugar, glucose, and stabiliser for the sorbet to the boil in a litre of water, then take off the heat and leave to cool. Chill (this preserves the colour) then add the rhubarb purée. Blend until smooth and churn in the ice cream machine.

Dice the rhubarb for poaching into 1cm cubes. Bring the sugar and colouring to the boil in 200ml of water, then pour over the rhubarb in a bowl. Cover until chilled.

To serve, crumble ginger biscuit on top of the jelly. Add poached rhubarb and a quenelle of sorbet, garnish with cress or wood sorrel and toasted sourdough bread on the side.