Braised lamb shank - easy preparation, incredibly delicious!
Time
Preparation time: 30 min.
Cooking or baking time: 2 hours
Total preparation time: 2 hours 30 minutes
I do not know if you know, but here in Vancouver, the city is just over the top because the Vancouver Canucks (NHL ice hockey team) are in the Stanley Cup final! Tomorrow is the last game and then decides whether the Boston Bruins will win the cup, or we may have the Stanley Cup here in Vancouver for the first time :)
Ingredients for 4 persons:
- 4 lamb legs per person
- about 100 g tomato paste
- 3 onions
- 7 cloves of garlic
- mushrooms
- carrots
- Beef broth or similar
- salt
- pepper
- fresh rosemary
- 2 dried bay leaves
- some flour
Long story short, Yesterday there was the celebration of the 6th game "Braised Lamb Shanks", which I made with a buddy. (Unfortunately, there was a lot to celebrate net, as the Canucks lost yesterday and now it is 3 to 3 ... that is, tomorrow is all the decisive 7th game!)
The great thing about the recipe is that it's super easy in preparation, making it easy to become your mother-in-law's favorite :)
So, let's go: Next time you go to the butcher of your confidence, get a few lamb thighs (Schlegel? Keule? Haxe? No idea what exactly the German translation is. Main thing the thing with the bone still in it) give. One person per person.
Back at home, pepper the things and salt, then turn into flour. Do not throw away the flour, you can take it afterwards to the sauce!
Now it is best to take a large, deep pan with a lid (the glass lid is great, as you can always afterwards nice and nice * g *). Alternatively, a big pot. Heat some fat in it (eg rapeseed oil, butter lard, something that may get pretty hot). Fry the lamb legs in it short and hot, so that they are nice and brown outside. Set lamb legs aside for a short while.
Next you need a roughly diced onion. You are frying in the pan of just just sharply. I also got two chopped old carrots in, because they had to go. It is important to take the same pan, because there is the delicious meat-searing juice in it! Next, liquid must be pure (about so that the thighs still easily rausschlecken from the sauce). I took beef broth.
Strong tomato paste to it. Season with salt, pepper and rosemary. Add some garlic! We have 7 toes in. Very tasty ... dried bay leaves are also suitable, but we have not reinetan (forgotten).
The whole thing can be quiet Pi times thumb (therefore I have no exact quantities). The ingredients are so delicious, nothing can go wrong :)
So, let the whole thing boil up and then turn down the heat right away. The things have to "simmer" for about one and a half to two hours now, so you can simmer lightly. Every half hour you can turn the lamb's legs.
Shortly before everything is ready, dice another half onion and fry in a little fat with a few chopped mushrooms. Add the sauce and simmer for a few more minutes.
After 90 to 120 minutes, the thighs are so buttery, they fall already while looking at the bone. Heavenly! And the whole place smells so incredibly good, you want to put your nose in the pan right away :)
Now get the lamb legs out of the sauce and keep warm in the oven. Now shake well the flour from earlier with a little water (for example, in an old jam jar) and pour into the sauce. Let it boil again, so that there is a nice thickened sauce.
That's it already! Spätzle, noodles, rice, potatoes fit in that. We made mashed potatoes and a tomato salad, because a few tomatoes were still lonely in the kitchen.
Do not throw away the bones after the feast! You can use it wonderfully to make a lamb broth. Just freeze them and then use them instead of the cube beef broth next time!
And so that your mouth is watering well, yesterday I also took a picture of my plate :)
