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Lamb, jerusalem artichokes and wild herbs

Lamb, jerusalem artichokes and wild herbs

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Lamb, jerusalem artichokes and wild herbs

  • Difficulty
    medium

  • Praparations
    190'

  • Cooking
    60'+120'+5'

  • Doses
    4 people

Ingredients for 4 people

  • 4 lamb shanks of 400 g each
  • 2 kg of Jerusalem artichokes
  • 2 carrots
  • 2 onions
  • 1 head of garlic
  • 1 bottle of white wine
  • 40 g of tomato concentrate
  • 200 g of wild herbs
  • 200 g of butter
  • Salt

Focus on:
CB Cooking Innovation

All the recipes have been prepared with CB Cooking Innovation machines.

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Times

  • 60' - FAST COOKING
  • 120' - SOFT COOKING 2
  • 5' - FAST COOKING

In the glass

  • Campania Aglianico Igt Le Fole, Cantina Giardino, Campania

Shank so soft that it melts in your mouth. The unique flavour of Jerusalem artichoke, whose name refers to its similarity to artichoke.

Praparations

Wash the Jerusalem artichokes, place them in a net basket and cook them in the FAST mode until they are tender (about 60 minutes, depending on thickness). Peel them, blend half of them whipping the pulp with butter and keep everything warm.

In a pan, fry the onion, carrot and garlic, add the tomato paste, then add the wine and let it reduce until the sauce gains consistency. Salt and place it in the blast chiller.

Wrap the lamb shanks and the braising sauce in a sheet of thermal paper. Close the packet and place it in a roasting spit. Cook in the SOFT 2 mode for 120 minutes. Keep them warm.

Cook the herbs, wrapped in thermal paper and placed in a convex cage with a flat cover. 5 minutes will be enough in the FAST mode.

Serve the shank on the Jerusalem artichoke puree, with its side-dish of wild herbs and peeled Jerusalem artichokes, garnish with the braising sauce.

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