Lamb Sauerbraten
Substituting lamb shanks for the usual beef creates a signature interpretation of this distinctively flavored German specialty.
Ingredients
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Red wine -- 2 cups
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Red wine vinegar -- 1-1/4 cup
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White onion, julienne -- 3 oz
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Carrot, sliced 1/8 inch -- 1-1/2 oz
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Celery, sliced 1/8 inch on bias -- 1-1/2 oz
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Pickling spice -- 2 Tbsp.
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Lamb shanks, frenched -- 8 ea
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Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared broth -- 2 qt
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Oil -- 2 Tbsp.
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White onion, 3/4 inch dice -- 3 oz
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Carrot, sliced 3/4 inch -- 1-1/2 oz
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Celery, sliced 3/4 inch -- 1 oz
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Garlic, smashed -- 1 oz
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Parsley, minced -- 1 Tbsp.
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Tarragon, minced -- 1 Tbsp.
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Butter -- 1 Tbsp.
Preparation
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1In an 8 qt. container, add red wine, vinegar, onion, carrot, celery, and pickling spice; stir to combine. Add lamb shanks, cover with lid, and marinate for 3 to 5 days, turning each day.
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2Preheat oven to 325°F.
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3Remove lamb from marinade, transfer to a sheet pan lined with parchment paper, and pat dry.
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4In a medium braising pan over medium-high heat, add oil and sear lamb shanks on all sides until golden brown, about 8-10 minutes. Remove lamb shanks and transfer to a sheet pan.
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5Add remaining onion, carrot, celery, and garlic to the pan and cook until vegetables are caramelized, about 4 minutes.
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6Strain marinade, add to braising pan, and reduce by half. Add lamb shanks back to the pan and cover by three-quarters with the brown stock.
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7Cover pan with aluminum foil and place in the oven. Bake for 2 hours or until lamb is tender, but not falling off the bone.
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8Remove lamb from the braising liquid and set aside. Strain liquid and reduce to preferred flavor profile. Thicken if necessary, using a cornstarch slurry. Return shanks to liquid and finish with parsley, tarragon, and butter.
Serving Suggestions/Variations
Serve with herb and whole grain mustard spaetzle.
Components
