Ingredients for the braised lamb shoulder
| Ingredients (4 servings) |
| 1 |
|
lamb shoulder with bone |
| 1 |
|
carrot |
| 1 |
|
onion |
| 1/2 |
|
celeriac |
| 2 |
|
garlic cloves |
| 1 |
tablespoon(s) |
tomato paste |
| 200 |
ml |
white wine |
| 200 |
ml |
red wine |
| 200 |
ml |
Madeira |
| 1 |
|
bay leaf |
| 8 |
piece(s) |
peppercorns |
| 500 |
ml |
lamb or vegetable stock |
| 1 |
dash |
apple juice |
| 1 |
tablespoon(s) |
cornstarch |
|
|
salt, pepper, nutmeg to taste |
Ingredients for the oven leek
| Ingredients (4 servings) |
| 2 |
sticks |
leek |
| 200 |
ml |
vegetable stock |
| 2 |
tablespoon(s) |
olive oil |
|
|
salt to tase |
Ingredients for the sour marinated leek
| Ingredients (4 servings) |
| 1 |
stick |
leek |
|
|
juice of 1 lemon |
| 2 |
tablespoon(s) |
olive oil |
|
|
salt, pepper and sugar to taste |
Ingredients for the black garlic cream
| Ingredients (4 servings) |
| 2 |
bulbs |
fermented black garlic |
| 2 |
bulbs |
fresh garlic peeled |
| 50 |
g |
clarified butter |
| 100 |
g |
sour cream |
Preparation
- Salt the lamb shoulder and sear it sharply on all sides. Then place it in a roasting pan. Roughly cut the vegetables and roast them dark brown in a pot. Briefly roast the tomato paste along with it, deglaze with white wine, red wine and Madeira and let it reduce.
- Add the spices and distribute over the lamb shoulder. Completely cover the lamb shoulder with stock. Cover the pot with aluminum foil and pierce some holes into the foil. Braise the lamb shoulder in the oven at 170 °C for approx. 2 hours until soft. Take it out and let it cool down.
- Strain the sauce and reduce it to half. Season with salt, pepper and nutmeg and refine with apple juice. Slightly thicken with cornstarch.
- Remove the cooled lamb shoulder from the bone, remove cartilage and excess fat and portion it. Before serving, let it warm up again in the sauce.
- Place the leek whole on a grill rack in the oven at 220 °C and cook for approx. 15 minutes until it is soft. Take it from the rack and let it cool down. Remove the burnt layers and then portion the leek into 2 centimeter thick slices. Salt and keep warm with vegetable stock and olive oil.
- For the black garlic cream roast the peeled black and the fresh garlic in clarified butter until the fresh garlic is golden brown. Let it cool down and blend with the sour cream to a smooth cream.
- For the marinated leek cut the leek stalk into thin strips and marinate with the remaining ingredients.
- Place the portioned lamb shoulder on a plate and pour over the sauce. Place the leek slices on top. Distribute some of the sour marinated leek between the leek slices.
- Place a few dots of the black garlic cream and garnish with potato chips.
