Braised Lamb Shank in Red Wine and Mashed Turnips with Bacon Savoy Cabbage

Sear the lamb shanks in a roasting pan, add the chopped vegetables and take everything together well colors. Add the paradeis pulp, extinguish with red wine, reduce a little and fill up with the beef broth. Add the spices and kitchen herbs to the roaster form and stew with the lid closed for about 140 minutes at 185 °C in the stove.

After the cooking time, keep the stilts warm. Pour the stock from the roaster through a sieve, add balsamic vinegar and rosemary and thyme again and reduce considerably to the desired consistency. Just before serving, fold in a little cold butter (adds flavor and shine).

Mashed rutabagas: make the potatoes in salted water, steam them out and mash them. Peel the rutabagas, soften and whisk with the whipping cream and butter. Add the quantity to the potatoes form. Season with salt and a little pepper and finally add a tablespoon of honey.

Bacon savoy: Cook the bacon in a saucepan until most of the liquid has evaporated. Add the peeled and finely diced onions to the bacon. Cut the stem from the cabbage, rinse it, lay the leaves on top of each other and cut into narrow strips. Add the strips of savoy cabbage to the saucepan, extinguish with white wine, add the whipping cream and simmer for about 15 min.

Season to taste. Cut the butter into cubes and gradually add to the cabbage form.

Potato cubes: Peel the potatoes and make in salted water (not too long, as

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