10 pounds American Lamb shoulder
1 cup El Gaucho Seasoning*
6 cups beef stock
1/4 cup Worcestershire
1/4 cup red wine vinegar
Water as needed
Croquette Base (recipe below)
2 tablespoons salted butter, divided
1-1/2 tablespoons flour
1 large onion, peeled and diced
3 stalks celery, cleaned, washed and chopped
1/2 tablespoon garlic, minced
1/4 tablespoon El Gaucho Seasoning*
1/4 tablespoon red chili flakes
1 tablespoon parsley, chopped
3 cups cream
6 cups flour
12 cups panko
Red Onion Jam
4 red onions, small dice
3 tablespoons canola oil
1/2 cup brown sugar
2 cups burgundy wine
1/2 cup balsamic vinegar
*El Gaucho Seasoning is a blend of kosher salt, black pepper, granulated garlic, onion powder and cayenne pepper. El Gaucho seasoning can be purchased at Metropolitan Market in Seattle or on Amazon.com.
Season lamb shoulder with seasoning; mark off on a grill. In a 6-inch hotel pan, add lamb, stock, Worcestershire and vinegar. Add water until lamb is completely submerged. Cover and braise at 325°F for 5 hours. Drain liquid and shred the meat; chill until cold.
In a small pan, melt 1 Tablespoon butter and whisk in flour; set roux aside. In a food processor, add onion and celery; pulse just until chopped fine (not yet juicy). Add this vegetable mixture to a sauce pot with 1 Tablespoon melted butter and garlic; lightly sauté. Add chili flakes, seasoning and parsley. Add cream; bring to a boil. Turn heat off and whisk in roux; chill until cold.
When both the lamb shoulder and Croquette Base are completely cold, combine and roll into 2-1/2-ounce balls. Dredge each ball into flour, then egg, then Panko. Cover with additional Panko; chill until set. Fry at 340°F; serve with Red Onion Jam.
Red Onion Jam
Caramelize onions in oil. Add brown sugar; stir to dissolve. Add wine and vinegar; bring to a boil. Reduce heat; simmer for 15 to 20 minutes, or until mixture is thick.