Lamb stilts: the perfect stew
For all friends of good stew I make lamb stilts today. They are particularly good for stewing, because the meat is wonderfully crumbly. For four people I take about 1.5 kilos, so per person a lamb wedge of about 400 grams. As always, the meat is supposed to be of first-class quality, I can only say over and over again that this really pays off in the end.
The four lamb stilts I wash off briefly and then dab dry with paper towels. Excess fat and sinew I cut off with a sharp kitchen knife, salt and pepper the lamb stilts. I need a lot of garlic now: a whole garlic bulb, I clean it, so remove the skin from the garlic cloves and sterilize it, if necessary. If the garlic is nice and fresh, you can of course save the germination. Three onions I take off, brush two carrots and 50 grams of celeriac and then cut the vegetables into nice fine cubes. Voilà.
For searing, I clarify something quickly butter: For this I heat butter until it has melted. I lay out a sieve with household paper and pour the butter through. Butter that has been so clarified is ideal for frying.
In a large cast-iron pot, I melt about two tablespoons of the clarified butter and fry the meat well, add the cubes of vegetables and the garlic cloves and fry them. I also give three small sliced tomatoes, one tablespoon of tomato paste and a few sprigs of thyme into it. I'm still pouring about one and a half liters of poultry fund and bring everything to a boil.
Meanwhile I peel a potato, which should be floury cooking, and cut them into about two centimeters large cubes. The potato cubes come to the lamb and vegetables in the pot - so, now I let it simmer gently for about one and a half hours. If the meat is nice and crumbly, I get it out of the pot and put it well covered in a preheated oven at about 100 degrees warm.
From the sauce, I scoop off the fat and then puree sauce and vegetables with the hand blender. Then I pass the sauce through a hair sieve.
I peel for the side dish twelve potatoes (cooking firmly) and tourniere them, so cut them into a beautiful shape. They are cooked soft in the sauce. Meanwhile I peel four small onionsHalve them and thirds the halves. In a little clarified butter I fry them and then they also in the lamb sauce.
Finally, I mount the sauce with a little cold butter, taste with salt and pepper from the mill and give something chopped rosemary, marjoram and parsley to that I have cut into fine stripes. Enjoy this beautiful stew. Bon Appetit!
So Lea Linster prepares lamb stilts:
1. Superfluous fat and tendons are cut off with a sharp knife.
2. Then she stir-fry the stilts in clarified butter.
3. Then add cubes of vegetables, garlic, diced tomatoes, tomato paste, thyme sprigs, poultry stock and a diced, floury-boiled potato to bind.
4. For the sauce Lea blends the Bratsud with the hand blender.