Spaetzle
Before you get started with this recipe, you will need a spaetzle press. These are available in kitchen stores like Stock Culinary Goods on Hope Street in Providence or online. You can prepare the spa...
Chef/co-owner Matthew Gennuso, Chez Pascal & The Wurst Kitchen, Providence
This is a hearty winter dish that’s great for cold nights. It cooks slowly in the oven, allowing the aroma of the cooking process to permeate your house. It can also be made a day ahead. The cabbage is best if marinated overnight and then cooked alongside the lamb shanks.
Ingredients
SERVINGS: 2 or 4 Serving(s)
Braised Red Cabbage
- 4 whole cloves
- 8 peppercorns
- 1 bay leaf
- 2 pounds red cabbage, cored and finely shredded
- 1 medium onion, finely diced (or grated)
- 2 tart apples, peeled, cored, chopped in ¼-inch dice
- 1 large pear, peeled, cored, chopped in ¼-inch dice
- ½ cup golden raisins
- ½ cup apple sauce
- ¼ cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon ground nutmeg
- 1 (750-milliliter) bottle dry red wine
- Kosher salt and freshly ground black pepper
Lamb Shanks
- 2 or 4 lamb shanks
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup medium diced onion
- ½ cup medium diced carrot
- ½ cup medium diced celery or celery root
- 2 tablespoons minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon caraway seeds
- 2 tablespoon Spanish-style smoked paprika
- ¾ cup dry white wine
- 3 cups beef broth (see Note)*
- Fresh thyme sprigs for garnish (optional)
- Spaetzle or egg noodles (see Note)*
Preparation
Braised Red Cabbage:
Make a sachet with cheesecloth and butcher’s twine (or use 2 coffee filters or a tea infuser) for the cloves, peppercorns and broken-up bay leaf and set aside. In a large Dutch oven or casserole dish with a lid, add remaining ingredients for the braised cabbage, plus the sachet, cover and refrigerate overnight. The next day, preheat oven to 350°F, remove the dish from refrigerator and bring to room temperature for about an hour. Place the covered dish in oven and cook for 2 to 2½ hours. Stir the cabbage mixture at least twice while it is cooking. (The cabbage can cook at the same time as the shanks.)
Lamb Shanks:
Preheat oven to 350°F. Place the shanks in a large bowl and coat evenly with 2 teaspoons kosher salt and 1 teaspoon pepper. Place a large Dutch oven over medium-high heat, add olive oil and brown the shanks on all sides (in batches if needed). Remove from the pan and set aside. Pour off half the fat and then add onion, carrot and celery. Season with 1 tablespoon salt and 1 teaspoon pepper and let the vegetables lightly caramelize over medium heat. Add garlic, spices, caraway seeds and paprika, stir once or twice and then add white wine and beef broth. Put the lamb shanks back in the pot, bring to a simmer, cover with lid and place in the oven for 2½ to 3 hours. Remove from oven, pour off the fat from the braising liquid. Plate the lamb shanks with a few spoonfuls of the braising liquid atop the spaetzle (or lightly buttered egg noodles), add cabbage on the side, garnish and enjoy!
About this recipe
*Find the recipe for Spaetzle here. Note: Rhody-made beef broth can be purchased online for home delivery through Farm Fresh RI’s Market Mobile or Pat’s Pastured.
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