GESCHMORTE LAMMHAXE Recipe

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.

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.

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.

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.

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.

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.