Updated: May 11
This is the perfect PKD Easter lunch/dinner recipe, made with organic, local lamb. If the meat is not fatty enough (ususally it is), you can add more slab or bacon. If you don't eat pork, use tallow or suet and bone marrow for the extra fat.
3 lamb shanks
90 g meatless Mangalica slab, or optionally 6 small pieces of marrow bone
2 tablespoons lard or tallow
2 small onions, sliced (optional)
2 small carrots, cut into rounds
1 small parsley root, cut into rounds
1 small piece of celery root, cut into small pieces
3-4 dl home-made beef or lamb broth
2 fresh rosemary sprigs
2 fresh thyme sprigs
1-2 tsp salt, depending how salty the broth is
Preheat the oven to 130 °C.
Season the shanks with salt and pepper. Heat the lard in a heavy iron pan over medium heat. Fry the slab until most fat is rendered. Take the friedpieces out of the pan. Increase the heat to medium-high. Fry the shanks until brown on all sides, about 2 minutes per side. Transfer the shanks into a casserole.
Add all prepared vegetables to the pan and sauté until golden, about 8-10 minutes. Transfer the veggies to the casserole. Add the bone broth to the pan, bring it to boil and reduce for about 10 minutes. Add the liquid to the casserole. Season with herbs and spices. Cover the casserole and cook in the oven until the meat is tender, about 3-4 hours.
Remove the casserole from the oven. Take the shanks out and strain the sauce through a fine mesh sieve.
Boil the sauce until reduced, about 10-15 minutes. Season it with salt and pepper if necessary. Spoon it over the shanks. Serve with carrot puree.
350 g carrots, thinly sliced
2 dl bone broth (or as much as it covers the sliced carrots in a pot)
100 g duck fat or lard
juice of a half fresh lemon (optional)
Cook the carrots until super tender.
Sieve and blend the carrots with the fat until smooth.
Season with salt, nutmeg and lemon juice.
Instead of the carrots, you can use cauliflower or celery root for the purée. You can also keep the vegetables after cooking and serve them with the meat.