Smoked Australian Lamb Rack and Grenache-braised Shank, Winter Mushrooms, Oregon Truffles, Ricotta Gnocchi, Salsify Cream, and Baby Kale

METHOD:

For the Grenache-brined Australian Lamb:

In a large, non-reactive container, combine water and Grenache; stir in salt and sugar until dissolved. Add Australian lamb shanks and racks to the brine, and hold overnight in refrigerator.

For the Grenache-braised Australian Lamb:

Heat oven to 190ºF. Remove Grenache-brined Australian Lamb shanks from liquid and dry. Season with salt and pepper.  In a large rondeau, heat oil on high and sear lamb on all sides, until well caramelized. Remove lamb from pot and add mirepoix, cooking until lightly caramelized. Pour in wine and veal stock, scraping up fond. Add lamb back to the pot, along with herb, and bring to a simmer. Cover the pot, put it in the oven, and braise lamb 16 hours. Remove from oven and cool meat in braising liquid. Remove fat from liquid and strain though a chinois, reserving for pick-up. Pick whole muscle meat from shanks, being careful to remove sinew and pin bones.

Smoked Australian Lamb Rack:

Heat smoker to 225ºF. Remove Grenache-brined Australian Lamb racks from liquid and dry. Season with salt and pepper. Heat a large pan on high and sear racks fat side down until half the fat has rendered. Add lamb racks to smoker and  smoke 40 minutes, checking for doneness halfway through.

For the Ricotta Gnocchi:

In cheesecloth, drain ricotta overnight. In a bowl, mix together eggs, Parmigiano-Reggiano, Taleggio, and ricotta. Season with salt, pepper, and nutmeg.  Sift in flour and mix until dough comes together. It should be slightly sticky.  Sprinkle a clean surface with flour and shape dough into long cigars. With floured hands, continue to roll dough into long, even snakes. Cut in to 1/2-inch squares and make a divot with finger. Store on floured sheet tray.

For the Salsify Cream and Batons:

Peel salsify and cut into 2-inch batons, reserving clean scraps. In a saucepot, bring chicken stock to a boil, season with salt, and add salsify batons. Reduce to a simmer and cook 20 minutes, until tender. Drain from liquid, reserving stock, and cool. In a separate saucepot, combine cream and salsify scraps. Bring to a simmer and cook until scraps are tender. Pour cream and scraps into a blender and purée. A little at a time, add braising liquid to blender and purée until it reaches consistency of whole milk. Season with salt and shear in soy lecithin.

To Assemble and Serve:

In a small saucepan, combine Grenache-braised Australian Lamb Shank and reserved braising liquid; bring to a simmer. Heat Smoked Australian Lamb Rack to medium rare, rest, and slice 2 bone chops. In a pan, heat butter on medium-high and sauté mushrooms. Season with salt and pepper. In a saucepan, gently heat a small amount of Salsify Cream and Salsify Batons. Bring a large pot of salted water to a boil. Drop Ricotta Gnocchi into the water, cook until they rise to the surface, and drain. Heat a small sauté pan, and toss Ricotta Gnocchi with a small amount of Salsify Cream. Heat remaining Salsify Cream and froth with an immersion blender.

Add 3 ounces Grenache-braised Australian Lamb Shank to center of plate, and place a slice of Smoked Australian Lamb Rack on top. Spoon 9 Ricotta Gnocchi into 3 pools around lamb, and top each mound with a few Salsify Batons. Spoon mushrooms next to each pool and top with Salsify Cream foam. Garnish with baby kale and salsify chips. Finish the dish with at least 7 truffle shavings.