{"id":9555,"date":"2026-10-18T09:56:44","date_gmt":"2026-10-18T07:56:44","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=9555"},"modified":"2026-10-18T10:14:31","modified_gmt":"2026-10-18T08:14:31","slug":"lammstelzen-lammhaxen","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/lammstelzen-lammhaxen\/","title":{"rendered":"Lammstelzen | Lammhaxen"},"content":{"rendered":"

Schneller Teller | \u00a0Plat du Jour<\/h1>\n<\/div>
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Geschmorte Lammstelzen<\/strong><\/p>\n

Schneller Teller f\u00fcr dieses Gericht? Genau! Denn mit einem Slowcooker ist die Zubereitung denkbar einfach. Sechs Stunden lang darf es im geschlossenen Topf vor sich hin schmoren \u2013 und dabei geschieht eine kleine kulinarische Verwandlung. Lammstelzen (Lammhaxen), die unteren Teile der Vorder- oder Hinterbeine des Lamms, geh\u00f6ren zu den Klassikern der traditionellen Schmorgerichte. In Frankreich kennt man sie als souris d\u2019agneau<\/em>, im Englischen als lamb shanks<\/em>. Durch das langsame Garen wird das Fleisch wunderbar zart und saftig, bis es sich nahezu von selbst vom Knochen l\u00f6st. Zum Schluss das mitgeschmorte Gem\u00fcse samt Sud durch ein Sieb passieren, mit einem Schuss Rotwein und etwas Butter zu einer samtigen Sauce einkochen lassen \u2013 et voil\u00e0! Genuss kann so einfach sein.<\/p>\n

Die folgenden Zutaten zusammen im Slowcooker 6 – 8 Stunden bei 90\u00b0- 100\u00b0C, (Schalter auf low) k\u00f6cheln lassen. Alternativ geht das auch in einem geschlossenen Br\u00e4ter im Backofen, wenn man die Temperatur pr\u00e4zise einstellen kann.<\/p>\n

4 Lammstelzen \u00a0| \u00a0Zwiebeln \u00a0| \u00a0Knoblauch \u00a0| \u00a0Tomaten \u00a0|
\nFr\u00fchlingszwiebel \u00a0| \u00a0Karotten \u00a0| \u00a0rote Paprika \u00a0| \u00a0breite Bohnen \u00a0|
\nSalz \u00a0| \u00a0schwarzer Pfeffer | Kr\u00e4uter \u00a0(Rosmarin, Thymian) \u00a0|
\nRotwein \u00a0| \u00a0Wasser \u00a0| Tomatenmark \u00a0| \u00a0Oliven\u00f6l<\/p>\n<\/div>

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