Recipe Tip: Lamb Shank Cooked in a Bodum with Green Asparagus & Wild Garlic

Instructions

1. Step 1

   Vacuum seal the lamb rump and cook in a bain-marie. Remove the bag and cut open.

2. Step 2

   Prepare the Stove-Top Bodum: put 1 litre of water, a few dried violets and primroses in the appliance.

3. Step 3

   Take out the meat and put it in the upper part of the Bodum. Fill the lower part with water, add a pinch of salt and heat the water just enough that the water boils over and covers the meat. Leave the meat in the stock for a short time. Then remove the machine from the heat and serve the meat.

4. Step 4

   Cut the asparagus into desired sizes, vacuum seal with the butter and a little salt.

5. Step 5

   Place in the bain-marie and cook. After the time has elapsed, remove the bag and cut it open.

6. Step 6

   Briefly pan-sear the asparagus.

7. Step 7

   Briefly mix water with alginate in a measuring cup. Let it stand for about 20 minutes, then pour into a small glass bowl.

8. Step 8

   Fill another glass bowl with water.

9. Step 9

   Now slowly go in and fill the natural yogurt with a dropping spoon. Slowly slide this spoon into the alginate bath and turn it over so that a small ball is formed. Take this out with a slotted spoon and bathe briefly in the clear water.

10. Step 10

    Sprinkles of beetroot juice, various herbs, apple blossoms

11. Step 11

    Place apple juice, coffee beans, apple blossoms and water in a vacuum bag and seal.

12. Step 12

    Place the bag in a sous-vide bath and cook at 36 °C for 3 hours.

13. Step 13

    Then cut the bag open, pour through a coffee filter, infuse with coffee beer and serve.

14. Step 14

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15. Step 15

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16. Step 16

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17. Step 17

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18. Step 18

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