Lamb Shank with Fruity Red Cabbage and Potato Gratin

Ingredients

• 4 lamb shanks (kitchen-friendly)
• Salt
• pepper (from the mill)
• 2 tbsp oil
• 5 onions
• 4 Garlic cloves
• 1 sprig rosemary
• 1 red cabbage (about 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 seasoned broth
• 600 g Potatoes
• butter (for the dish)
• Salt
• pepper (from the mill)
• 250 g whipping cream
• nutmeg
• 125 g grated Gruyère cheese

Instructions

1. 1.

   Season lamb shanks generously with salt and pepper and brown them on all sides in a casserole pot.

2. 2.

   Peel onions and garlic. Slice onions into strips, chop garlic and rosemary leaves, and add everything to the lamb shanks. When the onions are browned, pour in about 150 ml water and simmer covered over medium heat for about 1½ hours, turning the shanks occasionally and adding more water if needed.

3. 3.

   Clean the red cabbage, cut it lengthwise into quarters, remove the core, and slice crosswise into fine strips. Sauté diced onion in oil until translucent, add the cabbage, pour in orange juice, add halved apricots and spices, and simmer for about 30 minutes, seasoning to taste.

4. 4.

   Remove the spices from the cabbage mixture.

5. 5.

   Plate lamb shanks with the onion sauce and red cabbage. Serve with potato gratin.

6. 6.

   Peel potatoes and slice thinly or grate them.

7. 7.

   Lightly salt potato slices and layer them in a buttered baking dish.

8. 8.

   Whisk cream with Gruyère cheese, season with salt, pepper, and nutmeg, then pour over the potatoes.

9. 9.

   Bake the gratin in a preheated oven at 180°C (mid) for 40–45 minutes.