Marinated lamb shanks for at least 12 hours, roasted for 3 to 4 hours in the oven, covered with wine and demi glace, along with root Vegetable Recipes and spices, served with mashed potatoes, drizzled with the juices from the stock.
Ingredients:
Rule for 4 servings:
4 pcs
lamb shanks
300 g
root Vegetable Recipes
150 g
onions
60 g
roasted almonds
300 ml
red wine
300 ml
demi glace
50 ml
vegetable oil
smooth parsley
lemon juice
bear garlic
crushed pepper
salt
For the marinade:
120 ml
of yogurt
rosemary
thyme
pepper
salt
For mashed potatoes:
600 g
of potatoes
80 g
of butter
milk
salt
Procedure:
In a bowl, mix yogurt with thyme, rosemary, salt and freshly cracked pepper, marinate lamb shanks in this marinade and refrigerate for 12 hours
Fry the lamb shanks on all sides in hot oil until brown, remove the browned meat
In the fat fry the diced root Vegetable Recipes and onion, pour in the red wine and let reduce for a while, when the wine has evaporated add the demi glace and put back the knuckles, then add the chopped rosemary and thyme, cover and slowly simmer in a preheated oven at 170-180 °C for 3-4 hours until the meat is completely tender
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Remove the meat and strain the juices and discard the fat, reduce or dilute with stock as necessary to achieve the ideal thickness
Fine chop the garlic and parsley and add the juice of the lemon
Cook the peeled potatoes in salted water until tender, drain the water and mash or mash the potatoes with butter (the mash must be completely smooth at this point, without lumps, only then add the hot milk and mix to the desired consistency).
Note:
Recipe for article: Easter specialties in Czech regions