JUNIPER LAMB SHANKS
Serves four
- 4 EMH lamb shanks
- butter
- cold-pressed olive oil
- a little flour
- salt
- freshly ground black pepper
- 1 large onion
- 1 carrot
- 1 garlic bulb
- 400 ml red wine
- 500 ml vegetable stock
- 1 rosemary sprig
- a large handful of chanterelles
- 20 juniper berries
- 1 small juniper branch
- 1 cinnamon stick
- 100 ml balsamic vinegar
Peel the onion and carrot if needed. Cut into pieces, halve the garlic bulb. Season the flour with salt and pepper and dredge the lamb shanks in it. Shake off the excess. Heat a mixture of butter and oil in a casserole pot and brown the shanks on all sides, then set aside (if your casserole pot isn't suitable for stovetop use, brown everything in a frying pan and transfer to the pot for braising). Add the onion, garlic and carrot to the pot and brown. Return the shanks to the vegetables, pour over the wine and let the alcohol evaporate. Then add the stock, vinegar, mushrooms, rosemary, cinnamon, juniper berries and juniper branch. Cover with baking paper, place the lid on top and cook in a preheated 180-degree oven for 2 hours.
Then remove the shanks from the pot and prepare the sauce. Remove the garlic skins, rosemary and juniper branch, then push the vegetables through a sieve. Reduce the sauce, stir in a knob of butter. Adjust the seasoning if needed. Serve with mashed potatoes and a fresh salad.
