"Krone" one-dish menu
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Every week, we present a dish to you - simply prepared and with just a few ingredients. The video is also available on our social media channels to make it even easier to cook. A braised lamb shank for Easter.
This Easter Sunday, top chef Christoph Vogler from Aelium shows you how to prepare a braised lamb shank. First, the meat is seasoned properly and seared in hot fat. Vogler roasts root vegetables in the residue from the roast until dark and then adds garlic and onion. The whole thing is refined with tomato purée. The chef infuses the vegetables with red wine and jus.
The lamb shank is returned to the pot. Vogler now cooks the leg of lamb in the oven at 170 degrees for around 2.5 hours. The lamb shank is served with a sweet potato puree and sautéed king oyster mushrooms.
Top rating for gourmet temple
The Aelium in the center of St. Pölten scored 95 points in the "Falstaff Restaurant and Inn Guide 2024" in Lower Austria. The Falstaff testers were not only impressed by Christoph Vogler's kitchen performance, but also by the excellent wine list.
You can also find more "Krone" recipes at: www.krone.at/rezept-der-woche
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