John Myers
Contents
show
Lamb Osso Buco with Gremolata on Beetroot Pappardelle and Red Wine Balsamic Shallot
The perfect lamb osso buco with gremolata on beetroot pappardelle and red wine balsamic shallot recipe with a picture and simple step-by-step instructions.
For the lamb osso buco:
- 150 g Carrots
- 150 g Celery
- 200 g Onions
- 2 Pc. Garlic cloves
- 5 Pc. Lamb knuckle slices
- 400 ml Lamb stock
- 250 ml Red wine tart
- 1 Pc. Rosemary sprig
- 5 Pc. Sage leaves
- 3 Pc. Parsley stalks
- 2 tbsp Flour
- 5 tbsp Olive oil
- Salt
- Pepper
- 2 tbsp Tomato paste
- Butter flakes
For the gremolata:
- 5 Pc. Leaf parsley stalks
- 1 Pc. Orange
- 3 Pc. Garlic cloves
- Salt and pepper
For the beetroot pappardelle:
- 3 Pc. Eggs
- 30 g Olive oil
- 300 g Pasta flour
- 150 ml Beetroot juice
- 50 ml Red wine vinegar
- 1 tbsp Butter
- 1 tbsp Brown sugar
- Salt
- Chopped parsley
For the red wine balsamic shallots:
- 15 Pc. Shallots
- 2 Pc. Garlic cloves
- 150 ml Red wine
- 50 ml Red wine vinegar
- 10 ml Balsamic vinegar
- 5 ml Sherry
- Salt and pepper
- 1 tbsp Honey
Lamb osso buco
- Peel the carrots, clean the celery and cut both into approx. ½ cm cubes. Finely dice the onions and garlic. Pat the lamb slices dry, season with salt and pepper and dust with flour. Heat the olive oil in a roasting pan on the stove and brown the lamb slices on both sides over a high heat.
- Remove the meat and fry the onions and garlic with the tomato paste in the saucepan. Now add the carrots and celery and sauté over high heat for 3-4 minutes. Pour in the wine and lamb stock and bring to the boil.
- Place the lamb slices on top, add rosemary, sage and parsley and let simmer, covered, in the oven at approx. 150 degrees for 3 to 4 hours. Take out the lamb slices and cover and keep warm. Pour the sauce through and strain the cooked vegetables through the sieve. Bring the sauce to the boil and thicken with the butter flakes.
Gremolata
- Wash the orange and peel it into thin strips with a peeler. Wash the parsley, remove the stems and finely chop the leaves along with the peeled garlic cloves and orange strips. Add a pinch of salt and pepper, mix well and let it steep.
Beetroot pappardelle
- Mix the flour, eggs, olive oil and a pinch of salt in a mixing bowl with a dough hook. Remove the mass and knead well for about 10 minutes. Wrap in foil and let rest for about 30 minutes. Then roll out the dough thinly in portions and cut into strips approx. 2 cm wide and 25 to 30 cm long. Leave to dry on a log for at least 2 hours.
- Bring a large saucepan to the boil with plenty of water and salt to prepare. In the meantime, caramelize the brown sugar with the butter and a pinch of salt in a separate saucepan, add the beetroot juice and red wine vinegar and let it reduce. Put the pasta in the boiling water.
- When the noodles come to the surface of the water (3 to 5 minutes), pour them off and pour them directly into the beetroot reduction without swirling and toss them until they have turned a pleasant red color.
- Drape the pappardelle in the dessert ring on the plate, top with parsley, place the heated shallots next to it, place a lamb leg slice on the pasta and sprinkle with the gremolata. Put the sauce separately.
Red wine balsamic shallots
- Peel shallots and garlic. Bring the red wine, red wine vinegar and balsamic vinegar to the boil. Add the shallots and garlic, bring to the boil briefly and then mix with the honey and sherry. Reduce heavily on a low flame and let it steep overnight, covered.
- Warm up briefly before serving and season to taste with salt and pepper. The reduction can be served in small bowls.
Facebook Comments