Braised Lamb Shank in a Thyme Sauce, Served with Root Vegetables and Potatoes – Geschmorte Lammhaxe im Thymiansaftl, dazu Wurzelgemüse und Kartoffelgebäck

Stiftskeller Innsbruck.  A-6020 Innsbruck · Stiftgasse 1

Hours: Daily 10:00 – 24:00

http://www.stiftskeller.eu/

Easter Monday – what better way to celebrate the occasion than some traditional lamb!  As the special dish of the day, Stiftskeller in Innsbruck serves up a delectable braised lamb shank in a tasty thyme liquid.

As it is brought to the table, the braised lamb dish not only gives off an alluring scent but it also carries a sense of comfort.  It might be the combination of root vegetables, the holy trinity of aromatics, swimming in the liquid that makes the dish whole.  Perhaps it’s the potato fritters lining the rim of the plate that remind you of childhood finger food.  Or maybe it is the star of the dish – the lamb leg bone standing tall with a healthy amount of meat attached to it -that reminds you of past Easter dinners at grandmas.  All of these elements come together to form the Easter special.

Slowly simmered in liquid, the braising process naturally breaks down the tough connective tissue in the cut of lamb.  The gelatinous parts melt in your mouth.  Unfortunately, the meat is not exactly fall-off-the-bone quality but it is still manageable.  The best parts, though, are the sections along the surface – the fatty segments underneath the browned skin, together with some lamb meat and dipped in the thyme sauce, make for one pleasurable bite.

The fragrant liquid used in the process infuses the lamb with incredible flavor – the potent thyme leaves add intoxicating aromatics and earthy freshness.  Imbued with bountiful amounts of thyme leaves that accentuate the foundation supplied by the mirepoix of celeriac, carrots and onions, the braising liquid simply floods your mouth with flavor.

Served with the meat are five adorable little potato croquettes that take the form of mini carrots, giving the dish that Easter touch.  They are basically mashed potatoes blanketed by a compact bread crumb coating and deep-fried.   Perfectly crunchy on the outside and smooth and creamy on the inside, these irresistible potatoes are the perfect accompaniment.

There are some dishes you just want to dive right into.  Not this one.  The braised lamb meal is one dish you should savor and enjoy every single bite of.  The thyme infused liquid is pure gold, the potatoes pure paradise, and the root vegetables pure pleasure.   Though the lamb could use some more cooking time, the meat still packs quite the flavor punch.  14.20 euros for a special Easter day indulgence is an easy price to pay for such a feast.

 

Overall: 8.5/10

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