Braised Lamb with Thyme

Pour water into a pot and bring to a boil. Add a bunch of fresh thyme and let it steep for 10 minutes. Strain the broth, as it will serve as the braising liquid.

Season the lamb shank pieces thoroughly with the 5-spice blend. Place the seasoned lamb into a cold pot without adding any oil or water, and heat it up gradually to sear in the juices.

Peel and roughly chop the carrots, onions, and garlic. Rinse and pat dry the dried apricots. Leave the capers whole. Arrange all the prepared vegetables and add-ins around the lamb in the pot.

Pour the previously prepared thyme broth into the pot and add 1 tbsp of olive oil. Turn on the stove and cook for 5 minutes at a medium temperature of 160 °C. Then, reduce the heat to 90 °C and simmer covered for another 90 minutes.

Once the meat and vegetables are done, gently separate a portion of the vegetables (carrots, onions, garlic). Blend them using a MixSy immersion blender until smooth and creamy. Return the puree back to the pot and gently mix it with the remaining ingredients to create a rich, flavorful sauce and side dish in one.