John Myers
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Lamb Knuckle, Celery Puree, Three Kinds of Beans with Bacon, Orange Sauce
The perfect lamb knuckle, celery puree, three kinds of beans with bacon, orange sauce recipe with a picture and simple step-by-step instructions.
Lamb shank in orange sauce:
- 5 Pc. Lamb shank
- 2 Pc. Bacon slices
- 1 Pc. Onion
- 3 tbsp Tomato paste
- 1 tsp Cinnamon
- 2 tsp Cumin
- 6 Pc. Cloves
- 4 Pc. Garlic cloves
- 250 ml Red wine
- 100 ml Beef jus
- 600 ml Chicken broth
- 1 Pc. Organic orange
- 2 Pc. Rosemary sprigs
Celery puree:
- 1 Pc. Celery bulb
- 1 Pc. Onion
- 100 ml White wine
- Vegetable stock
- Salt
- Pepper
- Lemon
Three kinds of beans with bacon:
- 2 Pc. Bacon slices
- 1 Pc. Onion
- 1 packet Kenya beans
- 1 Can Chickpeas
- 1 Can Black beans
- Salt
- Pepper
- Savory
Brioche crumbs:
- Brioche
- Butter
- Orange zest
- Lemon zest
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- Salt
- Pepper
Lamb knuckles:
- Salt the lamb knuckles and sear them in the roaster, set aside. Cut the bacon into cubes, coarsely chop the onions with the skin, press the garlic cloves on and use with the skin. Fry everything together in the roaster, add the spices and tomato paste, fry briefly. Deglaze with red wine and let reduce.
- Place the remaining ingredients and the knuckle in the roaster and cook in the oven (Combi cooking + hot air plus, 130 degrees, humidity 90%, approx. 3 hours). Turn once halfway through the cooking time.
- Take the knuckles out of the roaster and keep warm. Pour liquid through a sieve and bring to a simmer on the hob. Simmer until it thickens and has the desired consistency. Season to taste with salt and pepper. Put the knuckles back into the sauce and cover with it, heat up briefly / let it steep, then serve.
Celery puree:
- Chop the celery and onions into small pieces. Salt and lightly pepper, sauté in butter. Deglaze with white wine and simmer. Add the vegetable stock and simmer until the celery is soft (gradually add stock if necessary). Add a little butter and cream, puree finely. Just before serving, add a squeeze of lemon.
Three kinds of beans with bacon:
- Blanch the kenya beans. Cut the bacon and onions into small cubes and sauté in butter. Add kenya beans, chickpeas (without water) and black beans (with a little liquid). Season to taste with salt, pepper and savory. Cook until the desired consistency is reached.
Brioche crumbs:
- Crumble the brioche and roast with spices in a pan without butter. Add a little butter and let it get crispy. Sprinkle over the dish.
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