Leg of lamb or shank of lamb in beer sauce

Ingredients for 4 servings:

• 1 lamb leg(s), or 4 lamb shanks
• 1 small bottle(s) of beer (Pils), 0.33 l
• 4 large onions
• Sea salt
• Pepper, from the mill
• Rosemary, ground or fresh
• 3 tbsp oil
• 2 garlic cloves
• e.g. potato flour, for binding

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

Wash the leg of lamb or shank and pat dry with kitchen paper. Season with salt and pepper. Heat the oil in a large pot or frying pan with a lid and brown the meat all over. Remove and brown the onions, adding more oil if necessary. Add the meat back in and pour in the beer. Sprinkle a little rosemary over the meat and put the lid on. Simmer over low heat for at least 1 hour. Then remove the meat and thicken the sauce with potato flour mixed with a little water. Bring to a boil. Remove the bone from the leg of lamb and, if desired, add it back in pieces and simmer for a few more minutes. Do not cut up the lamb shanks; add them back in and simmer for a few more minutes. No need to add any more seasoning. Dumplings and red cabbage, for example, go well with this dish.