GESCHMORTE LAMMHAXE recipe served on a plate, by Grünauer
Sep 17 2026
Restaurants›Grünauer›Geschmorte Lammhaxe Recipe

Geschmorte Lammhaxe Recipe

Inspired by Grünauer
Time3h
Serves4

Braised Willow Bend grain-finished lamb shank with garlic rosemary sauce, Türkensterz & green beans

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Ingredients

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Lamb Shank

Türkensterz

Green Beans

Method

Prepare the Lamb Shank

  1. 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. 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. 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

  1. 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.

  2. 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

  1. 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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