Brown the meat in a pan. Peel and dice the vegetables. Fry them in olive oil. Place the meat and vegetables in a pressure cooker. Add the beer and the stock and close the lid. Cook for 20 mins on heat level 7, then 40 mins on heat level 4. Release the steam and strain the broth into a saucepan. Take the meat off the bones. If you don’t have access to a pressure cooker you can cook the lamb shanks in the oven instead.
Trim the meat, rub it with zaatar and seal in a vacuum bag with the other ingredients. Cook in a steam oven or water bath at for 1 h at 67°C. Let the meat rest. Before serving, season the meat with salt, then grill it and slice it. If you don’t have access to a vacuum sealer you can start by grilling the meat and then cook it in the oven at 110°C until it reaches 67°C in the core.
Reduce the broth until it starts to thicken. Incorporate the butter. Peel the artichoke and dice it finely. Cut the gooseberries lengthwise. Cut the cress. Add everything to the sauce and season with salt and vinegar.
Bake the first part amount of Jerusalem artichoke for 45 at 190°C with salt and olive oil. Let them cool, split them lengthwise and deep fry.
Wash the remaining artichokes and dice them finely. Fry them in olive oil, add the cream and let it caramelize. Mix in a blender until smooth. Season with salt and lemon and pass through a sieve.
Heat a pan and toast the quinoa. Mix it with the sesame seed. Peel the carrots and fry them on low temperature in butter and oil. Add the honey and the leaves from the thyme. Toss the carrots in the honey, roll them in the quinoa mixture and place them on a tray.
Pluck the cress and place the leaves in cold water. Slice the Jerusalem artichoke thinly and rinse the slices. Dry with paper and fry until crispy. Season with salt.