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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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