{"id":658,"date":"2015-10-11T15:46:52","date_gmt":"2015-10-11T13:46:52","guid":{"rendered":"http:\/\/www.risottodirk.de\/galerie\/?p=61"},"modified":"2015-10-11T15:46:52","modified_gmt":"2015-10-11T13:46:52","slug":"geschmorte-lammschulter","status":"publish","type":"post","link":"https:\/\/www.risottodirk.de\/risottoblog\/658\/geschmorte-lammschulter\/","title":{"rendered":"Geschmorte Lammschulter"},"content":{"rendered":"<p><!--more--><\/p>\n<ul>\n<li>3 Lammschultern<\/li>\n<li>1 Knolle Sellerie<\/li>\n<li>6 Karotten<\/li>\n<li>Rosmarin<\/li>\n<li>Knoblauch<\/li>\n<li>Schalotten<\/li>\n<li>Lorbeer<\/li>\n<li>1 Knolle Fenchel<\/li>\n<\/ul>\n<p>Schultern entbeinen und das Fleich in kleine St\u00fccke geschnitten. Von den Knochen, den daranh\u00e4ngenden Fleischresten und Sehnen, 1 Stange Lauch 1\/2 Knolle Sellerie, 3 Karotten, Schalotten, Lorbeer, dem oberen Teil der Fenchelknolle und Knoblauch einen Fond kochen. W\u00fcrzen mit Salz und Pfeffer, Rosmarin. Durchsieben und entfetten.<\/p>\n<p>Das Fleisch portionsweise (soviel wie in die Pfanne passt) in Oliven\u00f6l\u00a0anbraten und in den hei\u00dfen Fond geben. Das ganze 2 Std. vorsichtig\u00a0schmoren lassen. Abschmecken mit Salz und Pfeffer.<\/p>\n<p>Kurz vor Ende der Garzeit das restliche Gem\u00fcse kleinschneiden und dazugeben.<\/p>\n<p>12 Personen<br \/>\n(1,5 Std. entbeinen, 2 Std. Fond kochen, 1\/2 Std. anbraten, 2 Std kochen)<br \/>\nd.h. alles zusammen mindestens 6 Std. Kochdauer<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[47,48],"class_list":["post-658","post","type-post","status-publish","format-standard","hentry","category-fleisch","tag-lamm","tag-schmoren"],"_links":{"self":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/comments?post=658"}],"version-history":[{"count":0,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/posts\/658\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/media?parent=658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/categories?post=658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.risottodirk.de\/risottoblog\/wp-json\/wp\/v2\/tags?post=658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}