Lamb in Gelée with Paprika‑Saffron Aioli

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
• Zest of 1 organic orange
• Salt
• Pepper
• 12 sheets white gelatin
• 150 g Thai asparagus (or green asparagus)
• a handful orange segments
• pink peppercorns
• 1 large red bell pepper
• 2 tsp oil
• 2 Garlic cloves
• 1 egg yolk
• 2 tbsp lemon juice
• 1 pinch saffron powder
• 100 ml olive oil
• Salt
• Pepper

Instructions

1. 1.

   Rinse the lamb shanks and place them in a large pot with lamb stock, white wine, and 500 ml water. Peel and roughly chop the garlic. Add the garlic, fennel seeds, chili, and orange zest; bring to a boil. Skim foam and simmer uncovered for 1¾–2 hours on low heat.

2. 2.

   Remove the shanks from the broth. Drain fat from the stock and measure out 1 liter. Season the stock with salt and pepper. Separate the meat from the shanks, removing fat and bones. Place the meat in a bowl.

3. 3.

   Soak gelatin in cold water for 5 minutes. Rinse the Thai asparagus and trim ends. Blanch in salted water for 2–3 minutes. Drain, shock in ice water, then drain again. Squeeze out excess liquid from the gelatin and dissolve it in the lamb stock. Spread asparagus, orange segments, and pink peppercorns over the meat and pour the stock over them. Refrigerate for 3–4 hours.

4. 4.

   Quarter the bell pepper, rinse, and place skin side up on a parchment‑lined baking sheet. Brush with oil. Bake in a preheated oven at 220°C (or gas 4–5, fan 200°C) for 10–15 minutes. Briefly cover with a damp towel and peel. Chop the pepper and puree it in an electric food processor. Peel the garlic. Whisk egg yolk with lemon juice and saffron in a tall mixing bowl. Add olive oil in a thin stream while continuously whisking. Stir in the paprika purée and season with salt and pepper. Serve the lamb shanks in gelée.