»CF« Cabernet Franc trocken – Großes Geweih

Ingredients

• 4 piecesLamb shanks
• 2 tbspClarified butter
• 400 gSoup vegetables (carrots, celery, leek)
• 2 piecesOnions
• 3 piecesGarlic cloves
• 2 tbspTomato paste
• 500 mlFull-bodied red wine
• 800 mlLamb stock
• 1 bunchFresh thyme
• 4 leavesFresh sage
• 4 piecesJuniper berries
• 6 piecesBlack peppercorns
• 30 gCold butter
• 1 pinchSalt and freshly ground black pepper

Preparation

1. 1Rinse the lamb shanks under cold water, pat them thoroughly dry, and rub generously with salt and pepper.
2. 2Cut the soup vegetables and onions into 1 cm cubes and finely chop the garlic.
3. 3In a large roasting pan or Dutch oven, heat the clarified butter over high heat and sear the lamb shanks on all sides until they have a dark crust. Remove them and set aside.
4. 4In the same pan, roast the diced vegetables and onions over medium heat for about 10 minutes until dark brown. Sauté the garlic briefly.
5. 5Add the tomato paste and roast while stirring for about 2 minutes until fragrant and a light fond forms on the bottom.
6. 6Deglaze with one-third of the red wine and let it reduce almost completely. Repeat this process two more times to achieve a deep color and intense aroma.
7. 7Place the shanks back into the pan and cover with lamb stock until the meat is almost submerged. Add the bunch of thyme, sage leaves, slightly crushed juniper berries, and peppercorns.
8. 8Cover the pan and braise in a preheated oven at 160 degrees (conventional heat) for about 2.5 hours, until the meat is almost falling off the bone.
9. 9After cooking, carefully remove the shanks and keep them warm. Strain the sauce through a fine sieve into a pot, pressing gently on the vegetables.
10. 10Simmer the sauce until reduced by about half, reaching a syrupy consistency. Whisk in the cold butter in small pieces to mount the sauce, season with salt and pepper to taste, and briefly glaze the shanks in the sauce.