Lamb Ossobuco with Elderberry Sauce and Dumplings

Ingredients

• 2 onions
• 1 Garlic clove
• 1.2 kg lamb shank (with bone, cut into 4 slices)
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 100 g fresh elderberries
• 6 tbsp Olive oil
• 1 tbsp Tomato Paste
• 200 ml dry red wine
• 350 ml beef broth
• 800 g starchy potatoes
• 1 sprig sage
• 3 sprigs thyme
• 1 bay leaf
• Cayenne pepper
• 4 Stalks Parsley
• 80 g flour
• 2 Eggs
• nutmeg
• 1 Carrot
• 200 ml vegetable oil (for frying)
• 1 tsp Cornstarch

Instructions

1. 1.

   Peel the onions and garlic. Dice the onion finely, mince the garlic.

2. 2.

   Rinse the elderberries, wash them well and drain. Wash the lamb, pat dry, cut the tendons on the outside several times. Season the meat with salt and pepper and dust with flour.

3. 3.

   Heat oil in a large pot, sear the meat all around until browned, then remove. Add onions and garlic to the fat, sauté until translucent, stir in tomato paste, cook briefly, deglaze with wine and reduce slightly. Return the meat and add a little broth. Add elderberries and simmer covered over low heat for about 1 hour, adding more broth as needed and turning the slices.

4. 4.

   Meanwhile wash potatoes and boil them with skins in salted water for about 25 minutes.

5. 5.

   Wash sage and thyme, dry, tie into a sprig and add to sauce with bay leaf; continue simmering together for another 30-40 minutes. Season with salt, pepper and cayenne. Wash parsley, dry, strip leaves and cut into fine strips.

6. 6.

   Drain cooked potatoes, let them steam off slightly, peel, then press through a potato ricer. Mix in flour, eggs, parsley, salt and nutmeg to form a loose, workable dough; add more flour if needed. Take 60 g portions of dough, dust hands with flour and shape into dumplings. Drop dumplings into boiling salted water and simmer gently for about 20 minutes until cooked.

7. 7.

   Peel carrot and use a vegetable peeler to cut long thin strips. Fry strips in hot oil until golden yellow. Drain on paper towels.

8. 8.

   Remove meat slices from sauce, taste the sauce and thicken with a slurry of cornstarch mixed in cold water if desired. Use a slotted spoon to lift dumplings from water and arrange them on warmed plates together with meat slices and sauce. Garnish with fried carrot strips and serve.