Lamb Cobbler with Mashed Potatoes and Bear Garlic

Last Updated on August 1, 2024

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