26. 3. 2020 CONFIT LAMB SHANK ON ROSEMARY WITH SPRING VEGETABLES, ASPARAGUS QUICHE AND ROASTED BEETROOT SAUCE

Cooking with

Vladimír Rybár

Restaurant: Hotel Tennis
WWW: www.hoteltenis.sk/
Address:

The hotel in today's article is one of our favourites. It is located in the sports complex of the town of Zvolen, where especially tennis and wellness lovers will find their place. It is the love for tennis that its founders have translated into the name of the hotel. Hotel Tenis connects relaxation with active sports all year round thanks to its indoor courts. Whether you play tennis, squash, adventure golf or have just come to relax and swim, you have come to the right place. Of course, we also took a peek into the kitchen, which is run by chef Vladimír Rybár. Vlad's domain is traditional dishes in an unconventional way. He took his task conscientiously and had the whole recipe ready upon our arrival. Taste with us the scent of spring on the plate in the rendition of chef Vladimír Rybár's specialty - Confit lamb shank on rosemary with spring vegetables, asparagus quiche and roasted beetroot sauce.

Raw materials

4 kg Leg of lamb with bone
500g lard
10 g fresh rosemary
5g garlic
salt and black pepper to taste
200g root vegetables (carrots, parsley)
30g butter
500 ml vegetable broth
Asparagus Quiche:
500g plain flour
250g butter
2 eggs
300g goat's cheese
200g fresh green asparagus
1g turmeric
salt and black pepper to taste
Sauce:
100g fresh beetroot
2g thyme
1 tbsp honey
1 tsp balsamic vinegar
salt and black pepper to taste

How to do it

Sauce

Season the beetroot with salt and pepper, add a sprig of thyme, forest honey, balsamic vinegar and bake under foil at 180 °C for about 1 hour. After baking, clean and mix the beetroot, if necessary dilute with red wine.

Asparagus Quiche

Knead the flour, butter, eggs and turmeric into a dough. Bake in greased baking tins at 200 °C for 10 minutes. Once cooled, fill with goat's cheese and asparagus and place in the oven.

Lamb shank

Sprinkle the lamb shanks with garlic and rosemary. Season well with salt and pepper and leave to marinate for 5-6 hours. Cut the root vegetables (carrots, parsley) into julienne slices and poach in the vegetable stock, season with salt and black pepper. Place the lamb shanks on a baking tray and pour over the butter heated to 80°C. Confit in a 100 °C oven for approx. 2-2,5 hours.