Braised Lamb Steak in a Vegetable Dish

Preparation (about 60 min):

Scrape carrots with kitchen knife, peel and halve kohlrabi, cut into half-moons. Blanch both in light salted water to the point, drain and drain when cooled. Clean cherry tomatoes, cut spring onions into rolls, skin garlic and finely dice. Coarsely grind peppercorns, juniper berries, star anise, cinnamon stick, cumin and coriander.

Season lamb shank with salt and pepper, fry in hot olive oil until crispy. Add the chopped soup vegetables and sauté.

Flour a little, add paradeis pulp and sauté briefly.

Pour the vegetable soup and add the ground aromatic herbs. Add rosemary sprigs and garlic, steam in preheated stove at 175 to 180 °C for about 30 to 35 minutes.

Melt herb butter in hot frying pan, put in pre-blanched vegetables, add cherry tomatoes and spring onions, season with salt, pepper and a little madras curry. Arrange the vegetables as a bed on an oval plate, place lamb shank on top, garnish with thyme sprigs. Drain the sauce and pour it all around.

(Info from the creator of the recipe:

*= leg of lamb, shank of lamb, lamb shank is part of the back quarter of the lamb).

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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