My shanks have a longer bone, but the meat is a similar amount. I will take a photo.
This recipe looks good
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At first blush this seems like sacrilege…however, I LOVE sauerbraten, so why not? Just as long as there’s no gingersnaps in the gravy! And a perfect way to test treatments for legs of lamb.
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In Rhineland, one of the 2 regions known for sauerbraten, horse is often used. I’ve only made and ordered beef sauerbraten, but I’ve seen pork sauerbraten recipes online!
I can’t bring myself to eat horse.
Here is a NZ lamb sauerbraten recipe in German - it is made by some Germans! https://www.servicebund.de/service/rezepte/neuseeland-lamm-sauerbraten.html
And a lamb tongue sauerbraten https://genuss-vom-schaefer.de/rezept/lammzungen-sauerbraten-holundersauce/
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Definitely with you on the horse meat…
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I am also with you on eating horses, and am know wondering about the thinking the Psychology of that.
I am also curious about the size and weight of a typical lamb tongue.
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They would have been poor farmers or villagers, using horses that couldn’t work any more. Not a gourmet thing originally , I don’t think. Even marinating the meat in vinegar and wine for a few days would have been to make the tougher meat more palatable.
On Sauerbraten https://www.kitchenproject.com/german/recipes/Sauerbraten/Sauerbraten-History.htm
No idea re Lamb tongues.
Here are my lamb shanks tonight
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Thank you.
That looks good!
I was also thinking about some folks not wanting to eat dog, “bunnies”, cows, and then of course animal products in general, if that’s on the same continuum… I guess it’s complicated.
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