Gsteier Hut nuckle of lambs with mountain artichoke
Nuckle of lambs are part of the mountain’s traditional cuisine. Gsteier Hotel is proud to present an exceptionally sublime creation.
Ingredients for 4 people:
4 well cleaned lamb nuckles
0,2 l white wine
2 garlic cloves
0,4 l meat juices
salt, pepper, thyme, parsely
Sprinkle salt and pepper on the lamb nuckles, quickly brown in olive oil and place in oven. Clean the artichokes and add to lamb in the casserole. Add thyme and garlic and drizzle white wine. Cover the casserole with an aluminium foil or a cover and let the meat simmer until it becomes tender. As soon as the lamb ribs and artichokes are tender, remove from oven and keep warm. Cut away excess fat, and wet the cooking juices with some water. Boil it down shortly and thicken the sauce. Toss the artichokes and the tomatos in some Oliveoil and parsely. Serve with polenta or potato puree.
Recipe: Chef Markus Marmoler, Hohenwart Hotel
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