Finca Dofi 2003 (DO Priorato), by Álvaro Palacios. This is a well-structured, fleshy wine that provides the perfect partner for the lamb.
Lamb Shoulder with Ibérico Pork and Black Truffle Ravioli
Preparation
Cover the lamb for 2 hours with the mixture of salt and sugar. Remove and wash. Place in a 100% vacuum pack with a knob of butter and the herbs. Cook in the Roner at 70ºC / 158ºF for 12 hours. Place in ice water to stop the cooking process. When cold, refrigerate.
For the lamb stock
Brown the bones in the oven at 180ºC / 356ºF. Deglaze with white wine and place in a pot. Lightly fry the vegetables in the order to be cooked and deglaze with the wine and sherry brandy. Add to the pot. Cook the bones, vegetables and herbs with the sugar, wine and sherry brandy. When reduced to half, add the water and simmer for 12 hours to obtain 1 l / 4 1/4 cup of lamb stock. Transfer to plastic containers and refrigerate. When a layer of fat has formed on the top, remove. Reduce and bind with butter until the right consistency.
For the pork belly and black truffle ravioli
Place a piece of pork belly in the freezer. Slice into thin wafers using an electric slicer and spread over a sheet of non-stick paper. Clean the truffle and cut into 3 mm (0.12 in) slices. Place one slice of truffle on top of each slice of pork and season with a little salt. Fold each slice of pork in half, forming perfect rectangles 5 x 4 cm (2 x 1 1/2 in).
For the baby onions
Blanch the onions and leave to cool. Peel and cut in half vertically. Use a sharp, pointed knife to remove the central part, then separate the most complete layers and set aside.
For the bread envelopes
Freeze part of a loaf of bread 10 cm (4 in) long. Use the electric slicer to cut into thin wafers. Fold the slices in two, without flattening, and bake in the oven until just lightly browned.
Presentation
Sear the lamb in a skillet with sunflower oil. Place three toasted bread chips separately and randomly on the plate. Place one pork and black truffle ravioli on each bread envelope. Sear the onion pieces on the griddle, empty side down, then turn over, arrange on the dish and fill with egg yolk. Add the glazed lamb and pour a little sauce on top.
Chef's Remark:
"And now for a real winner: lamb with charcoal smoke flavored black truffle, a must for my winter cuisine repertoire."
Preparation by: Paco Roncero
RELATED RECIPES
14 hours
- 2 kg sea salt
- 1 kg sugar
- 1.6 kg lamb shoulder
- 5 gr fresh garlic
- 2 gr fresh thyme
- 2 gr fresh rosemary
- 1 gr bay leaves
- 20 gr butter
- 1 gr parsley
- 32 gr fresh garlic
- 48 gr onions peeled
- 1 gr black peppercorns
- 1 gr bay leaves
- 20 gr sugar
- 2 l water
- 40 ml sherry
- 480 ml Spanish white wine
- 40 ml sherry brandy
- 320 gr lamb bones
- 2 gr fresh thyme
- 2 gr fresh rosemary
- 100 gr Ibérico pork belly
- 40 gr black truffle
- Salt
- 8 small French onions
- 1 kg bread
- 2 fresh chicken's eggs
- Sunflower oil, toasted bread chips
- 4.649 lb sea salt
- 2.445 lb sugar
- 3.767 lb lamb shoulder
- 0.176 oz fresh garlic
- 0.071 oz fresh thyme
- 0.071 oz fresh rosemary
- 0.035 oz bay leaves
- 0.705 oz butter
- 0.035 oz parsley
- 1.129 oz fresh garlic
- 1.693 oz onions peeled
- 0.035 oz black peppercorns
- 0.035 oz bay leaves
- 0.705 oz sugar
- 3.52 pint water
- 1.533 fl. oz sherry
- 17.019 fl. oz Spanish white wine
- 1.533 fl. oz sherry brandy
- 11.288 oz lamb bones
- 0.071 oz fresh thyme
- 0.071 oz fresh rosemary
- 3.527 oz Ibérico pork belly
- 1.411 oz black truffle
- Salt
- 8 small French onions
- 2.445 lb bread
- 2 fresh chicken's eggs
- Sunflower oil, toasted bread chips
- 4.649 lb sea salt
- 2.445 lb sugar
- 3.767 lb lamb shoulder
- 0.053 cup fresh garlic
- 0.039 cup fresh thyme
- 0.039 cup fresh rosemary
- 0.035 cup bay leaves
- 0.122 cup butter
- 0.035 cup parsley
- 0.177 cup fresh garlic
- 0.251 cup onions peeled
- 0.035 cup black peppercorns
- 0.035 cup bay leaves
- 0.122 cup sugar
- 8.579 cup water
- 0.169 cup sherry
- 2.029 cup Spanish white wine
- 0.169 cup sherry brandy
- 1.502 cup lamb bones
- 0.039 cup fresh thyme
- 0.039 cup fresh rosemary
- 0.49 cup Ibérico pork belly
- 0.214 cup black truffle
- Salt
- 8 small French onions
- 2.445 lb bread
- 2 fresh chicken's eggs
- Sunflower oil, toasted bread chips
Wine match