Best 2 Sauerbraten Lamb Shanks Recipes

Indulge in a culinary journey with our delectable Sauerbraten Lamb Shanks, a symphony of flavors that will tantalize your taste buds. This traditional German dish gets a luxurious twist with the incorporation of succulent lamb shanks, slow-cooked in a rich and tangy marinade of red wine, vinegar, and aromatic spices. Accompanying this exquisite main course are three equally enticing recipes: Red Cabbage with Apples and Bacon, Homemade Spaetzle, and a refreshing Apple Compote. Each recipe is carefully crafted to complement the lamb shanks, creating a harmonious and unforgettable dining experience. Whether you're a seasoned chef or a home cook seeking culinary adventures, our Sauerbraten Lamb Shanks with its accompanying recipes will undoubtedly impress your palate and leave you craving for more.

Let's cook with our recipes!

TRADITIONAL SAUERBRATEN

Traditional Sauerbraten image

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Provided by Chris Simpler

Categories World Cuisine Recipes European German

Time P2DT4h15m

Yield 6

Number Of Ingredients 13

Ingredients

3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10 whole cloves, or more to taste
2 bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10 gingersnap cookies, crumbled

Steps:

Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 20.9 g, Cholesterol 100.3 mg, Fat 22.3 g, Fiber 1.9 g, Protein 40.7 g, SaturatedFat 6.8 g, Sodium 1682.5 mg, Sugar 8 g

BRAISED LAMB SHANKS

Braised Lamb Shanks image

Provided by Anne Burrell

Categories main-dish

Time 5h50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Steps:

Preheat the oven to 400 degrees F. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside. Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor. Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half. Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go. Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired, Call yourself a superstar!!! ;
In a small bowl, combine all ingredients and set aside until ready to use. ;

Tips:

Choose the right lamb shanks: Look for shanks that are meaty and have a good amount of marbling. Avoid shanks that are too bony or have a lot of sinew.
Brown the lamb shanks: Browning the shanks before braising them adds flavor and color to the dish. Be sure to brown the shanks on all sides over medium-high heat.
Use a good quality red wine: The red wine you use in the braising liquid will add flavor to the shanks. Choose a red wine that you enjoy drinking, such as a Cabernet Sauvignon or a Merlot.
Add plenty of vegetables: The vegetables in the braising liquid add flavor and nutrition to the dish. Use a variety of vegetables, such as carrots, celery, onions, and garlic.
Simmer the shanks for at least 2 hours: The shanks need to simmer for at least 2 hours, or until they are fall-off-the-bone tender. The longer you simmer the shanks, the more flavorful they will be.
Serve the shanks with your favorite sides: Sauerbraten lamb shanks can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or egg noodles.

Conclusion:

Sauerbraten lamb shanks are a delicious and easy-to-make dish that is perfect for a special occasion. The shanks are braised in a flavorful red wine sauce with vegetables, and they are served with your favorite sides. This dish is sure to impress your guests and leave them wanting more.