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

Method for the lamb:

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.

For the Black Trumpets:

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.

For the onions:

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.

For the wine noodle:

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.

To Plate:

Step 1:

Place lamb neck in bowl.

Step 2:

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

Step 3:

Enjoy!