← All recipes

🍽️ Tender Lamb Shanks with Sweet-Sour Red Cabbage and Creamy Potato Gratin

2368 kcal · 30 min · 4 servings

Ingredients

• 4 Lamb shanks (kitchen-ready)
• Salt
• Pepper (from the mill)
• 2 tbsp Oil
• 5 Onions
• 4 Garlic cloves
• 1 sprig Rosemary
• 1 Red cabbage (approx. 1 kg)
• 2 diced Onions
• 1 tbsp Oil
• 125 ml Orange juice
• 100 g dried Apricots
• Salt
• Pepper (from the mill)
• 1 tsp Sugar
• 1 Cinnamon stick
• 1 Bay leaf
• 1 tsp granulated Broth
• 600 g Potatoes
• Butter (for the dish)
• Salt
• Pepper (from the mill)
• 250 g Whipping cream
• Nutmeg
• 125 g Gruyère cheese (grated)

Instructions

1. 1. Season the lamb shanks generously with salt and pepper.
2. 2. Sear the shanks in a pot on all sides until browned.
3. 3. Peel the onions and garlic.
4. 4. Cut the onions into thin strips.
5. 5. Finely chop the garlic and rosemary needles.
6. 6. Add the onions, garlic, and rosemary to the lamb shanks.
7. 7. Sauté the vegetables briefly until the onions are translucent.
8. 8. Deglaze the meat with about 150 milliliters of water.
9. 9. Cover the pot with a lid.
10. 10. Simmer the shanks on medium heat for about one and a half hours.
11. 11. Turn the shanks occasionally during cooking.
12. 12. Add a little more water if the liquid evaporates.
13. 13. Remove the core from the red cabbage.
14. 14. Quarter the red cabbage lengthwise.
15. 15. Slice the red cabbage into thin strips.
16. 16. Sauté the onion cubes in oil until translucent.
17. 17. Add the sliced red cabbage to the onions.
18. 18. Pour the orange juice over the vegetables.
19. 19. Add the halved apricots and spices.
20. 20. Let the red cabbage simmer for about 30 minutes.
21. 21. Season the red cabbage with salt and pepper to taste.
22. 22. Remove the whole spices from the red cabbage.
23. 23. Peel the potatoes.
24. 24. Slice the potatoes thinly or grate them.
25. 25. Lightly salt the potato slices.
26. 26. Butter a baking dish.
27. 27. Layer the potatoes in the prepared dish.
28. 28. Mix the cream with the Greyerzer cheese.
29. 29. Season the cheese-cream mixture with salt, pepper, and nutmeg.
30. 30. Pour the mixture evenly over the potatoes.
31. 31. Preheat the oven to 180 degrees (conventional or fan-assisted, middle rack).
32. 32. Bake the gratin in the oven for about 40 to 45 minutes.
33. 33. Remove the lamb shanks from the pot.
34. 34. Spoon some onion sauce over the shanks.
35. 35. Serve the shanks with the red cabbage and potato gratin.

Nutrition per serving

• kcal: 2368
• Protein: 166 g · Fett/Fat: 168 g · Carbs: 47 g