Geschmorte Lammhaxe Recipe
Recipe information
Make Geschmorte Lammhaxe in just 3h . Braised Willow Bend grain-finished lamb shank with garlic rosemary sauce, Türkensterz & green beans
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Ingredients
Lamb Shank
Türkensterz
Green Beans
Prepare the Lamb Shank
1. Sear the Lamb Shanks
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Season the lamb shanks with salt and black pepper. Sear the shanks on all sides until browned, about 4-5 minutes per side. Remove the shanks from the pot and set aside.
2. Sauté Vegetables
In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and fresh rosemary, and sauté for an additional 2 minutes.
3. Deglaze and Braise
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until slightly reduced. Return the lamb shanks to the pot, then add the broth. Bring to a boil, cover, and reduce heat to low. Let it braise for 2-3 hours or until the meat is tender and falling off the bone.
Prepare the Türkensterz
4. Cook the Cornmeal
In a saucepan, bring the water to a boil. Add salt and gradually whisk in the coarse cornmeal to avoid lumps. Reduce heat to low and cook, stirring frequently, until thickened, about 10-15 minutes. Stir in the butter until melted and well combined.
5. Serve
Once thickened, remove from heat and let it sit for a few minutes before serving. You can mold it into shapes or serve it directly from the pot.
Prepare the Green Beans
6. Cook the Green Beans
Bring a pot of salted water to a boil. Add the fresh green beans and cook for about 5-7 minutes until tender but still crisp. Drain and toss with butter, salt, and black pepper to taste.
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