Ingredients for 4 people
3 medium-sized onions
3 peeled garlic cloves
2 tablespoons olive oil
½ bunch of sage (leaves)
4 lamb shanks (450 g each)
1 tablespoon tomato paste
150 ml white wine
150 ml lamb stock
400 g peeled tomatoes
300 g fresh apricots
2 bay leaves
Salt
Indian mountain pepper and Timiz pepper
preparation
Quarter the onions and chop the garlic. Heat the oil, fry the sage leaves in it, then remove. Rub the lamb shanks with salt and pepper and fry them all over in oil. First fry the onions and garlic, then the tomato paste briefly. Deglaze with wine and let it simmer a little.
Cover and braise in a hot oven at 180 degrees for 1 hour. Gradually add the stock. Roughly chop the tomatoes, halve the apricots and remove the stones. Add both, as well as the sage and bay leaves, and braise for a further 40 - 50 minutes, covered with aluminium foil.
Season with salt and Indian mountain pepper.
