← All recipes

🍽️ Lamb Shank in Jelly with Paprika-Saffron Mayonnaise

697 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb shank
• 2 glasses (400 ml each) lamb stock
• 250 ml white wine
• 3 garlic cloves
• 2 tbsp fennel seeds
• 2 chili peppers
• peel of 1 organic orange
• salt
• pepper
• 12 sheets white gelatin
• 150 g Thai asparagus (alternatively: green asparagus)
• 1 handful orange segments
• pink peppercorns
• 1 large red bell pepper
• 2 tsp oil
• 2 garlic cloves
• 1 egg yolk (L)
• 2 tbsp lemon juice
• 1 pinch saffron powder
• 100 ml olive oil
• salt
• pepper

Instructions

1. 1. Rinse the lamb shanks under running water.
2. 2. Place the shanks in a large pot.
3. 3. Add the lamb stock, white wine, and 500 milliliters of water.
4. 4. Peel the garlic cloves.
5. 5. Chop the garlic roughly.
6. 6. Add the garlic, fennel seeds, chili, and orange peel to the pot.
7. 7. Bring the mixture to a boil.
8. 8. Skim off the rising foam with a spoon.
9. 9. Simmer the dish covered on low heat for 1 ¾ to 2 hours.
10. 10. Remove the lamb shanks from the stock.
11. 11. Skim the fat from the surface of the stock.
12. 12. Measure out exactly 1 liter of the stock.
13. 13. Season the measured stock with salt and pepper.
14. 14. Carefully remove the meat from the bones.
15. 15. Discard any fat and bone fragments.
16. 16. Place the deboned meat into a bowl.
17. 17. Soak the gelatin in cold water for 5 minutes.
18. 18. Rinse the asparagus.
19. 19. Trim off the woody ends of the asparagus.
20. 20. Blanch the asparagus for 2 to 3 minutes in salted water (cook briefly in boiling water).
21. 21. Remove the asparagus from the water.
22. 22. Shock the asparagus immediately in cold water.
23. 23. Let the asparagus drain.
24. 24. Squeeze out the soaked gelatin.
25. 25. Dissolve the gelatin in the warm lamb stock.
26. 26. Arrange the asparagus on top of the meat.
27. 27. Add the orange segments.
28. 28. Sprinkle the pink peppercorns over everything.
29. 29. Pour the stock over the ingredients.
30. 30. Place the bowl in the refrigerator for 3 to 4 hours.
31. 31. Wait until the jelly is set.
32. 32. Quarter the bell pepper.
33. 33. Rinse the pepper quarters.
34. 34. Place the pepper skin-side up on a baking sheet lined with baking paper.
35. 35. Brush the pepper with oil.
36. 36. Preheat the oven to 220 degrees (Gas: Level 4-5, Fan: 200 degrees).
37. 37. Bake the pepper for 10 to 15 minutes.
38. 38. Cover the baked pepper briefly with a damp kitchen towel.
39. 39. Peel the skin off the pepper.
40. 40. Chop the pepper finely.
41. 41. Puree the pepper in an electric chopper.
42. 42. Peel the garlic for the mayonnaise.
43. 43. Add the egg yolk, lemon juice, and saffron to a tall mixing cup.
44. 44. Blend these ingredients.
45. 45. Add the olive oil in a thin stream.
46. 46. Blend continuously until a creamy mixture forms.
47. 47. Stir the pepper puree into the mayonnaise.
48. 48. Season the mayonnaise with salt and pepper.
49. 49. Serve the dish.

Nutrition per serving

• kcal: 697
• Protein: 37 g · Fett/Fat: 55 g · Carbs: 7 g