Season lamb shank slices with salt and pepper and turn in handy flour. Fry well on both sides in hot oil, adding onions and root vegetables. Stir in paradeisermark, roast well and deglaze with red wine. Let it boil down, then pour in soup or water so that the meat is not completely covered. Mix in spices and garlic. Simmer slowly in the oven at about 110 °C or on the stove over low heat, covered with aluminum foil, until tender, 2 1/2-3 hours. Once meat is tender, strain sauce and keep meat warm. Mix some red wine with a little flour and thicken the sauce with it. Refine with a little cream if desired. Season again and pour over the slices of shank. Garnish with cooked vegetable or paradeiser cubes if desired.
Preparation Tip:
RECOMMENDATION: potatoes, pasta or rollgerstl
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