Bresc BV

Ossobuco of lamb with asparagus and structures of bell pepper



4 slices of lamb shank
200 g Bresc Freshly chopped onion
150 g carrot
150 g celery
1 bay-leaf
50 g Bresc Italian herbs (Erbe Italiano)
100 g Bresc marinated tomato pieces (Pomodori marinati)
1 dl white wine
50 g Bresc Freshly chopped Spanish garlic
5 dl chicken stock
0.2 dl balsamic vinegar
8 stalks asparagus (white)
8 stalks asparagus (green)

Bell pepper crémeux:
2.5 dl chilled bell pepper soup
2.5 g agar agar

Marinated bell pepper bitterbal:
2.5 dl chilled bell pepper soup
30 g white roux
50 g Bresc marinated bell pepper pieces (Peperoni marinati)
2 dl egg white
400 g breadcrumbs

Bell pepper gnocchi:
500 g dry mashed potato
100 g flour
2 eggs
100 g Bresc marinated bell pepper pieces (Peperoni marinati)

Preparation method

Brown the meat. Add the onion, carrot, celery, bay-leaf and Italian herbs and fry them with the meat for about 2 minutes. Add the tomato pieces and garlic puree and fry for about 1 more minute.
Pour the stock and wine into the pan and bring it to the boil. Turn down the heat and stew the meat for 1½ hours until it is tender. Season the osso bucco with the balsamic vinegar, salt and pepper shortly before serving.
For the crémeux, boil the bell pepper soup with the agar agar and pour into a mould. Allow to firm and then turn out onto a plate. For the bitterbals, mix the soup with bell pepper chunks and thicken it with the roux. Allow to cool, then shape into small balls. Freeze the balls, then coat them twice with the egg white and breadcrumbs. Fry the bitterbals for 4 minutes at 175 °C before serving. For the gnocchi, mix the mash with the eggs, flour en bell pepper. Spoon the mixture into a baking tin and wrap well with plastic film. Cook the gnocchi in the oven using steam at 100 °C for 40 minutes. Allow to cool and then cut into the shape required. Fry the gnocchi in a pan on a medium heat before serving. Peel the asparagus and cook them until tender. Regenerate the plate with the crémeux in the oven for 6 minutes at 80 °C. Arrange the shanks on the plates with the garnishing that was stewed with it. Finish it off with the bitterbal, gnocchi and asparagus. Garnish with the cress and violets.