About the Dish
Braised Aussie shoulder of lamb. The meatballs are made with lamb as the main ingredient and four different animal fats – pork crépine, beef bone marrow and chicken broth – to give them a depth of flavour.
- 1kg (1 p/c) Shoulder of lamb
- 1000ml Chicken stock
- 100g Brown sugar
- 100g Rock salt
- 3 Minced shallots
- 500ml Red wine
- 300ml Port wine
- 3 Pieces Beef marrow (Drain the blood in salted water for 1 day before use)
- A pinch of nett fat
- A pinch of black pepper (ground in a mill)
- 3g Cumin seeds (Roast and finely grind in a coffee grinder)
- 3g Coriander seeds (Roast and finely grind in a coffee grinder)
- 10g Italian parsley
- Baby coriander for decoration
- A few hazelnuts
- A pinch of lamb sauce
- 1tbsp White carrot puree per serving
- (Ingredients: 5 white carrots, 100 g butter, a pinch of salt, 100 ml milk)
- 4000ml lamb stock
- 200g Lamb meat (cheap cuts)
- 1000ml Red wine
- 1/3 Ball garlic, with skin
- 4 shallots with skin
- 100g Tomato paste
- A bit of olive oil
Marinate the shoulder of lamb with rock salt and brown sugar (about 3 hours). Run under running water.
Drain 1, place in a vacuum bag with the chicken stock and cook at 85°C for 6 hours.
Remove 2 from the stock and tear into small pieces by hand.
Make the lamb sauce. Sweat the shallots in butter and when sweetened, add the red wine and port and reduce by 1/3, then add the stock and reduce until thickened.
Combine the sauce with the torn lamb, black pepper, cumin seeds, coriander seeds and Italian parsley and roll into sticks in plastic wrap.
When 5 has cooled, cut into 100 g pieces, place a slice of bone marrow on top and roll in net fat.
Warm the meatballs in the oven at 200°C until hot in the centre.
Place the white carrot puree and meatballs on a plate and pour the lamb sauce over the top. Sprinkle with hazelnuts and baby coriander.
Sauté the lamb, Escha slices and garlic slices in olive oil in a pan until fragrant. Add the tomato paste and red wine to reduce the acidity and cook down until the liquid is absorbed.
Add the lamb stock to 1 and reduce to 1/3 while drawing off the lye.
Strain 2 through a cloth.