RECIPES

Sundance Braised Lamb Neck With Wine Noodles

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 (iStock)

  • Prep Time

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  • Cook Time

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  • Servings

    4

Chef Marcel Vigneron, Top Chef runner-up and star of Syfy's Marcel's Quantum Kitchen, will be dishing out this delicacy for Sundance Film Festival this weekend in Park City, Utah.

Ingredients

  • 2 Lamb necks
  • 2 Cloves of garlic
  • 2 Sprig thyme
  • 1 Sprig rosemary
  • 3 tablespoon Canola oil
  • 2 Carrots
  • 4 Onions
  • 1 Stalk of celery
  • 1 cup red wine
  • 1 quart chicken stock
  • 2 gram gelatin, gold sheets
  • 3.4 gram agar agar
  • 200 gram red wine
  • 2 Black trumpets
  • 1 cup micro celery
  • 2 Cippolini onions
  • Maldon sea salt (to taste)
  • Kosher salt (to taste)

Preparation

Step 1:

  • Season lamb liberally with salt and sear in pressure cooker until golden brown on both sides.

Step 2:

  • Remove lamb from pan. Add carrots, onion, celery, and cook until lightly browned. Deglaze with red wine and cook until reduced to glaze.

Step 3:

  • Return lamb to pan then add herbs, garlic, and chicken stock

Step 4:

  • Carefully place lid on pressure cooker and cook for 45 min.

Step 5:

  • Turn off heat and allow pressure cooker to cool until pressure valve has released and safely remove lid.

Step 6:

  • Remove lamb from pressure cooker and allow to rest 15 min.

Step 7:

  • Return pot to heat and cook sauce with the lid off until reduced to glaze.

Step 8:

  • Pull meat from lamb shoulder and discard bone. Return pulled lamb meat to reduced sauce and reserve.

Step 1:

  • Wash black trumpets, very well!

Step 2:

  • Allow to air dry slightly.

Step 3:

  • Fry mushrooms at 350F, until bubbles almost subside and moisture is cooked out.

Step 4:

  • Strain and reserve on towels.

Step 5:

  • Season with salt, reserve.

Step 1:

  • Cut off the top and bottom of onion but reserving skin intact around the outside of onion.

Step 2:

  • Brush with oil and season with salt.

Step 3:

  • Place onions on a cookie sheet and roast at 375F until golden brown, about 35 min.

Step 4:

  • Remove skin and reserve.

Step 1:

  • Blend 200g wine with 3.4g agar agar.

Step 2:

  • Bring to boil, while stirring, in a pot.

Step 3:

  • Add 2g bloomed gelatin

Step 4:

  • Poor 1mm of depth onto level cookie tray and allow to set in fridge.

Step 5:

  • Cut into fettucine shapes and reserve.

Step 1:

  • Place lamb neck in bowl.

Step 2:

  • Garnish with noodles, micro greens, black trumpets and maldon salt on top.

Step 3:

  • Enjoy!