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Lamb Sauerbraten

  • 150 min
  • Easy
  • 10

Substituting lamb shanks for the usual beef creates a signature interpretation of this distinctively flavored German specialty.

  • Red wine -- 2 cups
  • Red wine vinegar -- 1-1/4 cup
  • White onion, julienne -- 3 oz
  • Carrot, sliced 1/8 inch -- 1-1/2 oz
  • Celery, sliced 1/8 inch on bias -- 1-1/2 oz
  • Pickling spice -- 2 Tbsp.
  • Lamb shanks, frenched -- 8 ea
  • Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared broth -- 2 qt
  • Oil -- 2 Tbsp.
  • White onion, 3/4 inch dice -- 3 oz
  • Carrot, sliced 3/4 inch -- 1-1/2 oz
  • Celery, sliced 3/4 inch -- 1 oz
  • Garlic, smashed -- 1 oz
  • Parsley, minced -- 1 Tbsp.
  • Tarragon, minced -- 1 Tbsp.
  • Butter -- 1 Tbsp.
Preparation
1
In 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.
2
Preheat oven to 325°F.
3
Remove lamb from marinade, transfer to a sheet pan lined with parchment paper, and pat dry.
4
In 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.
5
Add remaining onion, carrot, celery, and garlic to the pan and cook until vegetables are caramelized, about 4 minutes.
6
Strain 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.
7
Cover pan with aluminum foil and place in the oven. Bake for 2 hours or until lamb is tender, but not falling off the bone.
8
Remove 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.

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