Lamb Meatball - Japan (EN)

Ingredients

• 1kg (1 p/c) Shoulder of lamb
• 1000ml Chicken stock
• 100g Brown sugar
• 100g Rock salt
• 3 Minced shallots
• 500ml Red wine
• 300ml Port wine
• 3 Pieces Beef marrow (Drain the blood in salted water for 1 day before use)
• A pinch of nett fat
• A pinch of black pepper (ground in a mill)
• 3g Cumin seeds (Roast and finely grind in a coffee grinder)
• 3g Coriander seeds (Roast and finely grind in a coffee grinder)
• 10g Italian parsley
• Baby coriander for decoration
• A few hazelnuts
• A pinch of lamb sauce
• 1tbsp White carrot puree per serving
• 4000ml lamb stock
• 200g Lamb meat (cheap cuts)
• 1000ml Red wine
• 1/3 Ball garlic, with skin
• 4 shallots with skin
• 100g Tomato paste
• A bit of olive oil