modern and stylishModern interior meets historic rooms: in the morning, guests at Luna Mondschein Hotel can enjoy a hearty breakfast in the café with its outdoor dining area. In the evenings, its relaxed atmosphere offers the opportunity to sit and have a chat and discover fine South Tyrolean wines or enjoy international cocktails.
Lamb shank with red wine sauce
1. Grease a large baking dish with oil. Season with salt and pepper the shins and place it in the pan with the bone facing up. Bake at 220 degrees for approx. 30 minutes (ventilation is not recommended).
2. Peel the carrots and celeriac and cut them into 1 cm dice. Cut the onion into small cubes and chop the 2 cloves of garlic. Reduce the oven temperature to 180 °. Stir the vegetables with the cooking base and brown it for 15 minutes again.
3. Add the red wine, 300 ml of water and the thyme to the pan, allow the stalk to braze for approx. 1: 30h / 1: 45h. Collect the cooking surface and keep it warm.
4. Sift the sauce and pour into a saucepan, cook, adding salt, pepper and sugar. Mix the cornstarch with cold water. Mix with the sauce and cook briefly over medium heat. Serve the shanks with sauce and vegetables.
5. The shins and the sauce can be prepared the day before. Both must be kept in the fridge. The next day they must be heated in a 150 ° oven (130 ° fan oven) for approx. 30/40 minutes.
Ingredients1 tablespoon of oil
4 lamb shanks
150 g. of carrots
150 g of celeriac
100 g. of onions
2 cloves of garlic
300 ml of red wine
1 teaspoon of dry thyme
1 sugar intake
3 teaspoons of cornstarch