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{Basque Stage} Braised Lamb Shank, Goat Cheese Beet Ravioli & Confit Root Vegetables
SAVOUR THE SENSES63Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup carrot (chopped)
- 1/4 cup celery (chopped)
- 1/2 cup onion (chopped)
- 1 bay leaf
- 2 cloves garlic (chopped)
- 1 shallot (chopped)
- 1 sprig rosemary
- 5 sprigs parsley
- 2 qt. veal stock
- 2 red beets (peeled and cubed)
- 2 Tbsp. olive oil
- salt
- pepper
- 1/4 cup beets (roasted)
- 2 eggs
- 8 oz. semolina flour
- 20 oz. all-purpose flour (plus additional as needed)
- salt
- pepper
- 1/4 cup olive oil
- 4 lb. lamb shanks (Frenched and seasoned with salt & pepper)
- 2 carrots (chopped)
- 1 onion (chopped)
- 2 stalks celery (chopped)
- 1 3/4 qt. veal (fortified, /beef stock)
- 2 stalks rosemary
- 5 stalks parsley
- 1/2 cup white wine
- 1 Tbsp. lemon juice
- salt
- pepper
- 2 Tbsp. parsley (minced)
- 2 Tbsp. garlic (minced)
- 2 lemons (zested)
- 1 Tbsp. garlic (minced)
- 1 Tbsp. shallot (minced)
- 1 Tbsp. olive oil
- 2 Tbsp. dry white wine
- 2 Tbsp. lemon juice
- 1 Tbsp. rosemary (minced)
- 1 Tbsp. parsley (minced)
- 1/4 lb. butter (whole)
- salt
- pepper
- 4 cloves garlic (crushed)
- 2 sprigs rosemary
- 5 parsley (stems)
- 1 qt. duck fat
- 2 lemons (zested)
- pepper
- salt
- 12 golden beets (small, peeled)
- 8 carrots (small, peeled)
- 4 oz. goat cheese
- 2 oz. mascarpone cheese
- 1 Tbsp. shallot (minced)
- 1 Tbsp. garlic (minced)
- 1 Tbsp. rosemary (minced)
- 1 Tbsp. parsley (minced)
- 1 egg yolk
- salt
- pepper
- flour (for rolling out dough)
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