8-Hour Kamado Confit Lamb Shanks

Set up the kamado for indirect cooking at 110°C (230°F) and add a few smoking wood chunks. In a very hot stainless steel skillet, quickly sear the lamb shanks with the extra virgin olive oil to trigger Maillard reactions and develop an aromatic crust. Place them on the kamado grate for 1 hour for a gentle smoke infusion.

Transfer the shanks to a cast-iron Dutch oven. Deglaze the searing skillet with the dry white wine to release the fond, reduce by half, and pour over the meat. Add the veal stock, unpeeled garlic cloves, fresh thyme, and rosemary. Cover the Dutch oven tightly. Continue braising in the kamado at 110°C (230°F) for 6 hours. This long, low-temperature liquid environment allows the slow conversion of tough collagen into melting gelatin, yielding absolute tenderness without drying out the muscle fibers.

During the braise, peel and dice the celeriac. Sweat the cubes over low heat with a third of the sweet butter, then cover with the 35% heavy cream and a little water. Simmer until the celeriac crushes under slight pressure. Transfer the preparation to the blender with the remaining very cold butter. The high-speed mechanical action will shear the fibers and perfectly emulsify the water and fats, creating an extremely silky and aerated structural network. Keep warm.

Remove the lid from the Dutch oven for the final hour of cooking and slightly raise the kamado temperature to 140°C (285°F). Generously baste the shanks with their braising liquid every 15 minutes. The evaporation will prodigiously concentrate the liquid which, loaded with proteins and sugars, will glaze the meat with a glossy, syrupy, and intensely umami film, forming a natural demi-glace.

In the center of a large, preheated wide bowl, place a generous teardrop of piping hot celeriac mousseline. Carefully set the confit lamb shank on top with extreme caution, as the meat is practically falling off the bone. Coat the lamb and the puree with the luxurious mirror reduction from the Dutch oven. Finish with a pinch of Guérande fleur de sel on the meat to enhance the flavors, and serve immediately.