Lamb Shank Cooked in a Bodum with Green Asparagus & Wild Garlic

Lamb Shank cooked in a Bodum with Green Asparagus and Wild Garlic 

© Constantin Fischer

Lamb Shank cooked in a Bodum, Green Asparagus, Wild Garlic Buds / Kohlrabi

Lamb Shank cooked in a Bodum with Green Asparagus and Wild Garlic 

© Constantin Fischer

For the Lamb:

Ingredients

145
g
lamb shank
salt
pepper
10
g
oil

Bain-marie: 65 °C
Time: 20 minutes
 

  • Vacuum seal the lamb rump and cook in a bain-marie. Remove the bag and cut open.
  • Prepare the Stove-Top Bodum: put 1 litre of water, a few dried violets and primroses in the appliance.
  • Take out the meat and put it in the upper part of the Bodum. Fill the lower part with water, add a pinch of salt and heat the water just enough that the water boils over and covers the meat. Leave the meat in the stock for a short time. Then remove the machine from the heat and serve the meat.

 

Wild Green Asparagus

Ingredients

210
g
green wild asparagus
15
g
butter
some
salt

Bain-marie: 65 °C
Time: 20 minutes

  • Cut the asparagus into desired sizes, vacuum seal with the butter and a little salt.
  • Place in the bain-marie and cook. After the time has elapsed, remove the bag and cut it open.
  • Briefly pan-sear the asparagus.

Wild Garlic Buds

Ingredients

40
g
wild garlic buds
20
g
butter
salt
pepper

Melt butter in a pan, briefly brown the buds in it and season with a little salt and pepper.

Kohlrabi

Ingredients

2
piece
kohlrabi

Remove the outer part of the kohlrabi and peel it to create long strips. Arrange these in a decorative way.

Natural Yogurt Dip

Ingredients

200
g
water
3
g
sodium alginate
100
g
natural yogurt
  • Briefly mix water with alginate in a measuring cup. Let it stand for about 20 minutes, then pour into a small glass bowl.
  • Fill another glass bowl with water.
  • Now slowly go in and fill the natural yogurt with a dropping spoon. Slowly slide this spoon into the alginate bath and turn it over so that a small ball is formed. Take this out with a slotted spoon and bathe briefly in the clear water.

Garnishes:

  • Sprinkles of beetroot juice, various herbs, apple blossoms

Coffee Beer Infusion

Ingredients

100
g
apple juice
20
g
coffee beans
5
apple blossom
200
g
water
100
g
coffee beer
  • Place apple juice, coffee beans, apple blossoms and water in a vacuum bag and seal.
  • Place the bag in a sous-vide bath and cook at 36 °C for 3 hours.
  • Then cut the bag open, pour through a coffee filter, infuse with coffee beer and serve.

© Constantin Fischer

© Constantin Fischer

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