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Ingredients:

• 4 lamb shanks
• salt, pepper
• 1 tbsp. clarified butter
• 3 shallots
• 1 clove of garlic
• 14 small carrots
• 500 ml dry red wine
• 1 bay leaf
• 400 ml lamb broth
• 2 tbsp. soft butter
• pinch of sugar
• ½ - 1 tsp. corn starch
• 100 g grapes

Braised Lamb Shanks with Carrots and Grapes

For 4 people
Prep time: 50 min. + 2 hrs. baking time

Preparation:

1. Preheat oven to 180°C (350° F, upper and lower heat). Season lamb shanks with salt and pepper. Warm clarified butter in a roasting pan, then brown the lamb shanks at medium heat, about 10 min. In the meantime, peel shallots, garlic clove and two carrots and then coarsely dice.

2. As soon as the lamb is nicely browned on all sides, add the diced vegetables and lightly sauté. Pour red wine on top, add bay leaf and bring the liquid to a simmer. Pour lamb broth over them and then cover with baking parchment cut to size.

3. Cook the shanks on the second rack from the bottom in a preheated oven for about 2 hours occasionally turning them. The lamb is ready as soon as the meat is tender and easily separates from the bone.

4. About 30 min. before serving, peel and wash the remaining carrots. Coat a wide pan with butter, add the carrots, season with salt and a pinch of sugar and barely cover with water. Cover the carrots with baking parchment cut to size and then simmer until they are just barely tender. Remove the parchment, turn the carrots, and completely reduced the liquid on high heat. As soon as the liquid has vaporized, the carrots quickly begin to brown. Do not allow them to get too dark.

5. Lift the finished shanks out of the pan juice and place in a warm, 100°C oven. Pour the pan drippings through a fine sieve and reduce to about 1-1/4 cup. Dissolve 2 - 3 tbsp. of corn starch in water and stir into the simmering drippings to thicken. Wash the grapes, separate into small clusters and add to the lamb in the oven.

6. To serve, arrange shanks, carrots and grapes on the plates. Pour the gravy over the shank pieces and serve with rosemary potatoes.