Rich, fall-off-the-bone lamb shanks slow-braised for hours in herbs, spices, and red wine reduction.
$ 0.00 USD
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Ingredients (makes ~8 dumplings):
Wrapper:
⦁ 4 egg yolks
⦁ 1 tsp gelatin powder
⦁ 1 tbsp water
Filling:
⦁ 200 g (7 oz) ground beef
⦁ 50 g (2 oz) cheese (cream cheese or mozzarella)
⦁ 1 tbsp bone marrow (soft, roasted)
⦁ Salt
Sauce:
⦁ 50 g (2 oz) butter
⦁ 50 ml (2 oz) cream
Instructions:
Wrapper
⦁ Whisk egg yolks with gelatin + water until smooth.
⦁ Spread thinly on parchment, bake at 100 °C / 210 °F for 5–6 min until set.
⦁ Cut into small square “pasta sheets.”
⦁ Filling
⦁ Mix ground beef, cheese, and bone marrow into a soft paste.
⦁ Assembly
⦁ Place a spoonful of filling in the center of each pasta square.
⦁ Fold into dumpling shape, sealing edges with a bit of egg yolk.
⦁ Cooking
⦁ Steam gently or pan-fry in butter until golden.
⦁ Sauce
⦁ Reduce cream with butter until thick and silky.
⦁ Pour over dumplings before serving.
At Primocarne, we’re passionate about empowering you to reconnect with ancestral eating habits while embracing modern vitality.