From the Kitchen
Lamb Shank with Wild Garlic, Carrot & Polenta
A recipe from Laura Pichler, Schlosswirt zu Anif
As the days grow longer, the cuisine changes too – becoming lighter, fresher, closer to what’s growing outside. Laura Pichler of Schlosswirt zu Anif reveals how you can bring this season to the plate.
Ingredients for 4 people
Lamb shank
4 front lamb shanks
Braising jus
1 kg root vegetables (carrots, celery, leek, onion)
2 tbsp tomato paste
½ l red port wine
1 l red wine
1 l stock or water
juniper berries, pepper, bay leaves, salt
Carrot purée
1 kg carrots
½ l heavy cream
100 g butter
salt, white pepper
Polenta sticks:
500 g polenta
250 g heavy cream
300 g milk
200 g coarse cornmeal
4 tbsp clarified butter
salt, pepper, nutmeg
Pickled carrots
8 baby carrots
50 g sugar
50 g salt
400 g water
200 g white balsamic vinegar
juniper, pepper, mustard seeds, bay leaves
Gremolata
200 g wild garlic
100 g parsley
zest of 1 lemon
100 ml olive oil
1 tbsp capers (or wild garlic buds)
salt
Preparation of the lamb shank with wild garlic, carrot & polenta
Pickled carrots
Peel and quarter the baby carrots. For the brine, bring sugar, salt, water, white balsamic vinegar, juniper berries, peppercorns, mustard seeds, and bay leaves to a boil. Briefly blanch the carrot pieces in the liquid, then preserve them in jars. The carrots should be fully covered with liquid and marinate for at least 2 days. Unopened, they keep almost indefinitely.
Wild garlic gremolata
Finely chop 2/3 wild garlic and 1/3 parsley, then combine with lemon zest, olive oil, capers (or wild garlic buds), and salt. Work everything together well by hand. Add a little fresh chili if desired.
Lamb shank
Sear the front lamb shanks over high heat, season with salt, then add braising jus or any stock until fully covered. Cover and braise for about 2 to 2.5 hours, until the meat easily comes off the bone. Strain the liquid and reduce slightly if needed.
Carrot purée
Peel the carrots and cook them in heavy cream (32%) until soft enough to break down on their own. Blend into a smooth, velvety puree using a mixer or food processor. Incorporate cold cubes of butter and season with salt and white pepper.
Polenta sticks
Cook the polenta with cream and milk until it forms a somewhat thick mixture. Season with salt, pepper, and nutmeg. Spread evenly about 1 cm thick onto a baking tray and let cool completely. Cut into sticks about 10 cm long, coat in cornmeal, and fry or bake in clarified butter until golden brown on all 4 sides.
Voilà.
Schlosswirt zu Anif: Authentic inn-style dining raised to gourmet level
On the southern edge of Salzburg, where the city gradually grows quieter and the countryside begins, you will discover Schlosswirt zu Anif. A house with more than 400 years of history - shaped over generations, defined by people, encounters, and a tangible sense of continuity.
At its heart is the kitchen. What comes to the plate originates close by: game from the Gassner family’s own hunting grounds in the Lungau, tender beef from the Gassner farm, and fresh vegetables from neighboring growers. Meals are savored in the cozy dining rooms - or, when the days turn warmer, outside in the garden under open skies.
À la head chef Laura Pichler
Since early 2025, Laura Pichler has led the kitchen at Schlosswirt zu Anif, shaping the restaurant’s culinary signature. Seasonal, regional, and interpreted at gourmet level, she brings a fresh take to traditional Austrian inn cuisine. “Straightforward cooking, no unnecessary frills - just a strong sense of regionality and authenticity” is her guiding principle.
Together with her kitchen team and restaurant manager Sebastian Richter, she regularly creates new dishes that feel familiar yet still surprise – thoughtfully conceived, precisely executed, and rooted in a commitment to reinterpreting tradition without ever losing sight of it.
