Iconic chefs Thomas Keller and Daniel Boulud are leading the American team at the Bocuse d'Or, a prestigious, fierce worldwide culinary competition that the United States has participated for more than 20 years, but never won.
Boulud owns ten award-winning restaurants, including New York's "Daniel, and he's written several cookbooks, including "Braise: A Journey through International Cuisine."
Keller is executive chef and owner of California's "Per Se" and "French Laundry, as well as the author of the cookbook "Ad hoc at Home."
On "The Early Show" Monday, they shared a recipe for a mouth-watering, one-pot, slow-cooked lamb meal anyone can make at home: Pure Bred Lamb with Cannellini Beans and Garden Vegetables.
It can be prepped ahead of time and gets better with age...and it's easy cleanup and a fantastic flavor.
They say they're going to make lamb at Bocuse d'Or - though not this particular dish. They won't let anyone in on which dish they'll prep there!
Slow Cooked Pure Bread Lamb with Cannellini Beans and Garden Vegetables
Yield: 10 Servings
1-6 pound Pure Lamb Shoulder, Boned, Rolled and Tied
2 pounds Cannellini Beans
3 Quarts Quick Lamb Stock (See Below)
1/2 Ounce Butter, Unsalted (1 tablespoon)
1/3 Cup AP Flour
Canola Oil as needed
Kosher Salt as needed
4 each Roma Tomatoes, peeled and quartered
6 each Sweet Carrots, Pelled and cut into 1/2" dice
10 each Young Bulb Onions, Peeled with Root End Attached
15 each Garlic Cloves, peeled and split with germ removed
20 each Small White Turnips
A Slow cooker is needed here, 6 1/2 quart capacity
For the roux, in a small sauce pan, melt the butter on low heat. Incorporate the flour until fully combined, then place in an oven for 15 minutes at 325 degrees.
Separately, using a pan large enough to fit the lamb shoulder, cover the bottom with 1/4" layer of canola oil and heat until the oil shimmers. Season the shoulder generously with salt and brown.
Separately, in a slow cooker, add dried beans and place the browned lamb shoulder on top of the dried beans. Bring 3 liters of lamb stock to a boil (or chicken stock and water). Vigorously whisk in all of the roux. Add hot stock and roux mixture to the slow cooker and turn the slow cooker and high with the timer set for 5 hours.
After the first 3 hours have passed, add the tomatoes, carrots, onions, garlic and turnips, and continue to cook for the remaining 2 hours.
QUICK LAMB STOCK
2 1/2 pounds lamb bones trimmed from the shoulder cut into 1" cubes
1 cup White Onions, cut into 1/2" cubes
1 cup Sweet Carrots, cut into 1/2" cubes
1 cup Leeks with Greens, cut into 1/2" cubes
1 cup Roma Tomatoes, cut into 1/2" cubes
4 tablespoons Tomato paste
15 Black Peppercorns
8 each Garlic Cloves, unpeeled
6 each sprigs of thyme
2 each sprigs of rosemary
2 each sprigs of tarragon
2 each Bay Leaves
6 quarts (24 cups) water
3 cups water for deglazing
Canola Oil as needed
Using a large pot with a wide surface area, cover the bottom with 1/4" layer of canola oil and heat until oil shimmers. Ensure bones are both trim and dry and brown in the hot oil, allowing bones to brown well before moving to the next step. Deglaze with 1 cup of water and continue to heat until liquid has mostly evaporated and the bones have re-caramelized.
Add onion, carrots and leeks and continue to heat until browned. Add tomatoes and aromatics and cook down to marmalade consistency. Add water and cook for 45 minutes. Skim occasionally to remove impurities. Strain through cheese cloth.