CONFIT OF LAMB SHOULDERS

Toscana

meat

main course

difficult

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

Lamb shoulder:
2 boneless lamb shoulders (approx. 600 g each)
1 fresh garlic bulb
4 sprigs of rosemary
6 sprigs of thyme
Salt
White Pepper
1-2 L olive oil
(A Roasting Net)
TOMAMI Toscana

Polenta:
100 g polenta
15 g garlic cut into fine cubes
25 g shallot cut into fine cubes
500 ml poultry stock
400 ml cream
50 g butter
20 g grated Parmesan cheese
1 teaspoon Mallorcan herb garden mixture

Fennel:
2 fennel bulbs with green (approx. 800 g)
1 teaspoon anise seeds
2 tbsp olive oil
Salt
White Pepper
4 cl Noilly Prat (Vermouth)

INSTRUCTIONS

Rinse the lamb shoulders with cold water and pat dry with kitchen paper.
Now roll up the dry meat and tie with kitchen twine or put into a roll roasting net.
Season the roast well with salt and white pepper and add a little olive oil.
Fry all over until golden brown.
Heat some olive oil in a wide saucepan or roasting pan and roast the halved garlic bulb until golden. Add the lamb
shoulders, rosemary and thyme and pour over the olive oil.
Select the pot size so that the meat is covered by at least 80% of the oil. Season again with salt and white pepper.
As soon as the olive oil begins to boil, place in the preheated oven with a suitable lid
at 140 ° C and confit** for about 2 hours. Turn the shoulders several times during the cooking time. Once the shoulders are
soft and tender, remove from the oil. The cooked pieces can either be glazed and varnished hot in a pan with TOMAMI Toscana for immediate consumption. Alternatively, you can allow the roast to cool down and then cut into several slices, which are then reheated in the oven with some liquid and glazed with TOMAMI Toscana.

For the polenta, froth the butter in a saucepan and sweat the garlic and shallot cubes until colourless. Add the chicken stock and cream and bring to the boil. Season with salt and white pepper and stir in the polenta. Cover and leave to soak for 30-40 minutes on a low setting, stirring well several times. At the end, season with the spice mixture Mallorcan herb garden and grated Parmesan. Keep the consistency creamy by adding liquid.

Wash the fennel bulbs and save the greens for chopping. Halve the fennel bulbs, cut out the stalk in a wedge shape and cut the halves into wide strips. Roughly pound the anise seeds in a mortar. Fry the fennel strips in olive oil, season with salt and white pepper. Finally toss with crushed anise seeds and deglaze with 4 cl Noilly Prat and reduce. Chop the fresh fennel green and toss in.

Drizzle with TOMAMI Toscana before serving.

Preparation time: approx. 1 hour plus 2 hours of cooking time for the lamb

A recipe by Jean-Philipp Schneider, head chef and head of product development at the Altes Gewürzamt (Old Spice Office).
** confit = meat cooked slowly in its own fat