Heston Blumenthal devised a "Best End of Lamb" dish that is served in two courses. This is one of the required components of the second course. The stock is very similar to the "bone" stock used for poaching the potato. You could probably use the same one.
Except, of course, that by the time you have made this stock and reduced it down to 250ml it costs 120 GBP per litre.
1. Heat the olive oil and 150g butter in a latge saute pan and lightly brown the lamb in small batches (probably 4), draining and transferring to a pressure cooker. Use the casserole dish for this.
2. Place the carrots in the saut? pan, cook until soft and lightly coloured, then add to the Iamb. Sweat the onions and star anise in the saut? pan until soft and translucent, then combine these with the Iamb and carrots. Deglaze the pan with a little water and add the liquid to the pressure cooker.
3. Pour the water over the meat and vegetables and bring to a simmer. I needed to increase the amount of water to 2500ml to get enough space in the mixture for the fluid to circulate. Skim any scum off the surface, put on the lid and bring the pan to full pressure. Cook for 2 hours, then allow to cool before removing the lid.
4. Skim the fat off the surface and reserve.
5. Strain the stock through a sieve lined with damp muslin into a clean pan. Use the Demeyre pasta bowl. Yields about 2500ml stock at this point.
6. Bring to the boil (Induction 11) and reduce to 200-240g which takes about ?? minutes for a 2500ml start. Or use the middle ceramic ring on full (9) for 45 minutes for a more gentle heating effect. It''s a less powerful ring and the steam goes directly into the cooker hood from there, too.
7. Remove from the heat and whisk in the remaining 10g butter and the reserved Iamb fat until emulsified. Infuse the thyme and rosemary in the stock for a couple of minutes (until the fresh herb note is sufficiently detectable).
8. Strain through a fine sieve, discarding the solids, and refrigerate until needed.
It's very complicated, and so it's impossible to enter even a single course as a single recipe.
Accordingly, the final assembly of each of the two courses is labelled (BEL-1) and (BEL-2)
In order to complete BEL-1, you need to FIRST make all the components BEL-1-1, BEL-1-2 and so on. And similarly you need to make all the components for the second course.
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|Serving Size: 1 Serving (2654g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10694 (94%)|
|Amt Per Serving||% DV|
|Total Fat 1188.2g||1584 %|
|Saturated Fat 221.3g||1106 %|
|Monounsaturated Fat 805.6g|
|Polyunsanturated Fat 119.5g|
|Cholesterol 618.5mg||190 %|
|Sodium 33462.6mg||1154 %|
|Potassium 4040.3mg||106 %|
|Total Carbohydrate 56.7g||17 %|
|Dietary Fiber 9.9g||39 %|
|Sugars, other 46.8g|
|Protein 154.5g||221 %|
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Calories per serving: 11395
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