26. 3. 2020 Lamb knuckle (sous-vide) with carrot-celery puree and glazed onions

Cooking with

Branislav Javorsky

Restaurant: Tekovská kouria
WWW: http://www.tekovskakuria.sk/
Address:

Do you like to go back in your memories to your grandmother's holidays? Do you remember all those smells of cakes or homemade bread? The times when soups were eaten with a big spoon? The owners of Tekovská kourija have transformed all their childhood memories into a wonderful concept full of traditional flavours. When they bring you a respectable portion for the first time, you'll feel like you're at grandma's house. Comfort and coziness is carried through the entire interior of the restaurant. Outside, you'll delight in the playground where your little ones can frolic while you blow off steam after a hearty lunch. Alongside the restaurant, a bakery has also been set up where they initially only baked bread and pastries for the lunch menu. People liked the bread, so they started baking regularly, in larger quantities and experimenting with flavours. This is how, for example, the bread with fresh bear garlic and pieces of roasted bacon was created, which is best enjoyed while still warm with a bit of butter spread on it. Later they expanded their portfolio to include cakes, savoury pastries and especially their famous strudels. Branislav Javorský, the chef of the Tekovská kourija, shared with us his recipe for lamb knee with carrot-celery puree and glazed onions.

Raw materials

Lamb knee
White wine
Salt
Rosemary
Black pepper
Garlic
Carrots
Celery
Potatoes
Butter
Balsamic
Red onions
Sugar

How to do it

Preparation procedure

We will marinate the lamb shank with white wine, garlic, salt, black pepper and rosemary. We'll let it sit in the fridge for 24 hours to allow all the flavors to meld. Place the marinated lamb shank in special sous-vide bags. Vacuum-seal and cook for 24 hours at 65ºC. Roast the prepared meat in a preheated oven for 20 minutes at 180ºC.

Cook the cleaned carrots, celery and potatoes until soft in a saucepan. Season with salt and black pepper. When cooked, drain, add butter and mix.

Add the sugar and the cleaned red onion to the heated pan. Once the sugar has caramelized, add the balsamic vinegar and the fat from the lamb shank. Reduce the sauce and serve.