Easter holidays without lamb – no way…

Stew with lamb shanks mushrooms, carrots and shallots

Easter holidays without lamb – no way…

March 25th, 2018 | main dishes

One more week until Easter. You have guests and no plan what you want to cook? Rescue is at hand! A (cheap) lamb dish that you can cook very well the day before the party. Isn’t that comfortable for the host…

Easter holidays without lamb – no way…

Lamb shanks with mushrooms and orange-almond topping

(4 portions – Attention: Best preorder the lamb shanks at the butcher!)

4 lamb shanks (each approx. 350 g, for smaller sizes take more)

4 tbsp olive or frying oil

roast the shanks in hot oil for about 5 minutes from all sides, remove

salt, black pepper from the mill

season

1 TS tomato paste

fry in the frying fat

4 shallots, roughly chopped

2 garlic cloves, roughly chopped

2 sticks of celery, stripped, roughly diced

add, sauté

some sprigs of thyme and rosemary

3 bay leaves

replace the lamb shanks with the herbs into the frying pan

250 ml lamb stock

250 - 500 ml of strong red wine

deglaze with the lamb stock and at first 250 ml of red wine

cook the lamb for 1.5 hours covered in a mild heat, turning them two or three times, if necessary repeatedly pour red wine or a little water

1 bunch of tender carrots

if the carrots are too thick, cut in half

20-25 shallots as small as possible, as a whole

sauté carrots and shallots in 1 TS of olive oil in a second pan for 3 minutes

2 ts brown sugar

sprinkle over it, caramelize

after the stewing time, lift the lamb shanks out of the sauce, pass the sauce through a sieve into a second saucepan, reduce to the desired consistency, or dilute with water or red wine

put the lamb shanks with the carrots and the shallots back into the sauce and simmer for another 10 minutes, the vegetables should definitely have a bite

salt, pepper, a pinch of brown sugar

season

if the stew is prepared the day before or for freezing, prepare the topping and mushrooms freshly just before the guests arrive:

300 g mushrooms

depending on size slice or cut into halfs

1 TS olive oil

roast the mushrooms golden brown at high heat, add to the lamb shanks

2-3 TS almond sticks, dry roasted

½ bunch of flat leaf parsley, chopped

1.5 ts freshly grated orange peel (organic)

mix and serve as a topping over the dish shortly before serving

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November 14th, 2017 | on the road

Auberge de Temple – arrive and never want to leave again

You have ever arrived at a hotel and have said to your loved ones: “Okay, change of plans: we just stay for three days at the hotel, enjoy the beautiful rooms, sauna and in the evening we indulge ourselves in this magnificent restaurant.” That happened to us, as we have some detours on the way to the Frankfurt book fair, where I should cook in the gourmet Gallery, at the Auberge de Temple. This hotel is a dream!