Lamb Sauerbraten
Lamb Sauerbraten
Directions
- 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.
- Preheat oven to 325°F.
- Remove lamb from marinade, transfer to a sheet pan lined with parchment paper, and pat dry.
- 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. Add remaining onion, carrot, celery, and garlic to the pan and cook until vegetables are caramelized, about 4 minutes.
- 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. 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.
- 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.
Ingredients
- 1 tbsp butter
- 1 1/2 oz Carrot, sliced 1/8 in
- 1 1/2 oz Carrot, sliced 3/4 in
- 1 oz celery, sliced 3/4 in
- 1 1/2 oz celery
- 1 oz garlic, smashed
- 8 each lamb, shank(s), frenched
- 2 tbsp oil
- 1 tbsp parsley, minced
- 2 tbsp Pickling spice
- 2 qt Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared broth
- 2 cup wine, red
- 1 1/4 cup vinegar, red wine
- 1 tbsp tarragon, minced
- 3 oz white onion, julienned
- 3 oz white onion, 3/4 in dice