Braised Lamb with Dried Fruits
ready in 3 h. 15 min.
1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Whisk, 1 beschichtetes Muffin tin mit 12 Mulden, 1 Wire rack, 1 Wooden skewer, 1 Fork, 12 Baking cups
Cut some of the fat off the lamb shanks, then season with salt and pepper. Wash and trim the celery and leek and roughly chop. Peel and roughly chop the carrot, onion and garlic.
Heat the clarified butter in a roasting pan and fry the lamb shanks on all sides until browned. Remove the meat, then fry the prepared vegetables and add the bay leaves and the herbs. Fry over a high heat until browned, stirring continually. Now pour in the wine and reduce until the liquid has almost evaporated. Now pour in the lamb broth and place the lamb shanks in the roasting pan again. Cover and roast in a pre-heated oven at 300°F (150°C) for about 2 1/2 hours. Add a little water or broth if necessary.
In the meantime soak the dried plums and apricots in lukewarm water.
Remove the meat from the roasting pan, cover and keep warm.
Strain the pan juices through a fine-mesh sieve. Spoon off some of the fat, then add the apricots and the plums and bring to a boil. Pour in the cream, stir in the curry powder and simmer for about 10 minutes. Mix the cornstarch with a few drops of water untill smooth and pour in the sauce to thicken. Season with salt and pepper and serve together with the lamb shanks.