"Once you cook the shanks, they're good for at least a week or two. They have a lot of flavor and a lot of gelatin."
Prep time: 24 hours 30 minutes
for the lamb shank:
2 lamb shanks
1 head garlic
1 onion, cut into quarters
for the sausage:
1 pound ground lamb shoulder (or 70 percent lean, 30 percent fat grind)
garlic paste (about 5 cloves worth)
1 cup chopped mint
1 cup chopped chervil
1/4 cup chopped oregano
1/4 cup amontillado sherry
3/4 cup lamb drippings from lamb shank braise
2 tablespoons ground green Szechuan peppercorns (available at Asian grocery stores and markets)
1 tablespoon chili
for the onions:
1 bunch spring onions
salt, to taste
lime juice or vinegar, to taste
1. The day before, brown salted lamb shanks in a pot with a little oil. Add the head of garlic and 1 quartered onion. Cover with water and simmer for 2 hours or until falling from the bone. Remove bones while still warm, strain, and chill meat over night in its cooking liquid.
2. The next day, finely chop shank meat. If properly braised, your stock should be very gelatinous. In a large bowl, mix with all sausage ingredients well with your hands. Roll into corndog shapes and stick them with skewers.
3. Bury bulb ends of spring onions into hot embers. when the outer layer is burnt, remove them from the fire and let them rest. Peel away the burnt layer and sprinkle with salt and a splash of lime juice or vinegar.
4. Cook sausages over fire until browned and fully cooked. Serve with the spring onions.