Lamb with Red Cabbage and Potatoes Gratin

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Lamb with Red Cabbage and Potatoes Gratin
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
Ingredients
4 lamb shanks (ready to cook)
salt
freshly ground peppers
2 tablespoons vegetable oil
5 onions
4 garlic
1 sprig rosemary
Red cabbage
1 Red cabbage (1 kilogram)
2 diced onions
1 tablespoon vegetable oil
125 milliliters Orange juice
100 grams dried Apricot
salt
freshly ground peppers
1 teaspoon sugar
1 Cinnamon stick
1 bay leaf
1 teaspoon granulated instant Broth
potato gratin
600 grams potatoes
butter (for the baking dish)
salt
freshly ground peppers
250 grams Whipped cream
Nutmeg
125 grams Gruyere (grated)
How healthy are the main ingredients?
potatoWhipped creamOrange juiceApricotsugarrosemary

Preparation steps

1.

Season lamb shanks with salt and pepper and roast on all sides in a casserole dish.

2.

Peel the onions and garlic. Cut the onions into strips, chop garlic and rosemary and add the onions, garlic and rosemary to the lamb shank. Once the onions are browned, pour in 150 ml (approximately 1/2 cup) of water, cover and braise over medium heat for about 1 1/2 hours. Turn the lamb shank occasionaly and add water if necessary.

3.

For the cabbage: Rinse and quarter the cabbage, cut off the stem and cut into thin strips. Sautée the onions in oil, add cabbage, orange juice, halved apricots and season with the spices. Let everything simmer for about 30 minutes.

4.

Remove the cabbage from the pan.

5.

Serve lamb shank with onion sauce and red cabbage. In addition there is potato.

6.

Peel the potatoes and thinly slice.

7.

Lightly salt the potato slices and layer in a buttered baking dish.

8.

Mix the whipping cream with the gruyere, season with salt, pepper and nutmeg and pour over the potatoes.

9.

Bake on the center rack of a preheated oven at 180°C (approximately 350°F) for 40-45 minutes. Remove and serve the lamb shank with the onion sauce, cabbage and potatoes gratin.