Boiled Lamb Shank with Sauerkraut Rolls

In a saucepan, simmer water with the onions, soup vegetables, bouquet of herbs, garlic, salt and pepper for about 5 min. on low heat. Put stilts in the broth and cook until soft in a little bit more than 1 hour. Make a dough with eggs, water, flour, oil, salt and pepper. Roll out dough thinly and cut into strips (about 8 cm wide, cut about 14 cm long).

Thinly cover dough strips with sauerkraut and roll up. Heat clarified butter in a shallow frying pan and brown the roulades all around. Fill up with soup and cook for about 15 minutes at 180 degrees. Cut 4 slices of bacon into small cubes Fry finely chopped shallots and bacon cubes in a frying pan and sprinkle over the cabbage rolls. Roast the remaining bacon slices in a frying pan until crispy. Arrange lamb shanks with cabbage rolls on plates. Top with the crispy bacon slices, garnish with plenty of fresh herbs.

Our tip: Use bacon with a fine, smoky note!

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