Braised Lamb with Bay Leaf

Remove the skin and tendons from the meat. Stir thyme with salt, pepper and olive oil and coat the meat all over. Marinate for at least 2 hours (or overnight) with the lid closed.

Preheat the oven to 180 °C (convection oven 160 °C , gas mark 2-3). Place the shanks in a large square gratin dish. Pour in the meat soup. Steam in heated oven, lower rack, with lid closed for 2 1/2 hours. In between, baste with clear soup.

Peel the red onions and shallots. Cut the onions into rings, halve the shallots and lemons. All with the bay leaves about 1 hour before the end of cooking time in the gratin dish to the lamb form.

The dish is best brought to the table in a roasting pan – then it stays nice and hot.

Tip for side dishes: potato patties from Beste Erdapfel-Vielfalt (e.g. from Pfanni), roasted potatoes or baguette.

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