ALPINE LAMB

3 lamb shanks (approx. 250 g each)
75 g stoneless prunes
40 g walnuts
3 tbsp Appenzeller Alpenbitter Oil for frying
½ tbsp mustard
½ tbsp groundnut oil
½ tbsp Worcestershire sauce
½ tsp Salt
A little freshly ground pepper
2 dl meat stock
1 tbsp Appenzeller Alpenbitter Salt and pepper to taste

DOWNLOAD RECIPE

Remove meat from fridge approx. 30 min. before browning. Preheat oven to 80 degrees, warm tray and plates. Roughly chop prunes and walnuts, combine with Appenzeller Alpenbitter and marinate for approx. 30 min. Cut a side pocket in each lamb shank, fill with the prune mixture and seal with a toothpick.

Heat oil in a frying pan, reduce heat, brown meat on all sides on a medium heat for approx. 12 min., remove. Combine mustard with oil and Worcestershire sauce, cover meat with this mixture, season.

Place meat on warm tray. Low-temperature roasting: approx. 1¼ hrs in the middle of an oven preheated to 80 degrees (core temperature, meat: approx. 55 degrees. Keep warm: approx. 30 min. at 60 degrees). Pour meat stock into pan and combine with cooking juices, boil down liquid to approx. half. Add Appenzeller Alpenbitter, season. Slice alpine lamb and arrange together with sauce.

Serve with polenta.