Ingredients for 4 people
20 Quadrelli with lamb and thyme Divine Creations Surgital
1 lamb shank
1 kg of lamb bones and meat for stock
celeriac
500 g of clarified butter
1 celery stalk
3 carrots
2 onions
thyme q.s.
Procedure
Prepare a lamb stock by roasting the bones and vegetables in the oven at 190°C, cut the meat for the stock into small pieces; brown it in plenty of clarified butter. Place the meat, vegetables, and bones in a pot, add 5 liters of water and plenty of ice, cook over moderate heat, skimming as needed. Strain the stock obtained and reduce it further until you get a thick sauce. Place the shank and lamb stock in a vacuum cooking bag and cook at 64°C steam for about 6 hours. Once cooked, debone the shank, keep the meat, recover the cooking liquid, and reduce it further. Stew the celeriac with a white onion, then homogenize to obtain a perfectly smooth and homogeneous cream. Cook the Quadrelli in plenty of salted water, drain them and finish cooking in a pan with the lamb stock, some pieces of lamb shank meat, and thyme. Serve the Quadrelli with the celeriac puree on the bottom, some pieces of meat, and the lamb glaze.
