🍽️ Tender Lamb Shank from the Low-Temperature Oven

Name: Tender Lamb Shank from the Low-Temperature Oven
Total time: 480 min
Yield: 4 servings
Ingredients: 1 lamb leg(s) (with or without bone); olive oil; 1 tbsp butter; 4 tomato(es); 4 shallot(s); 2 carrot(s); 8 clove(s) garlic; 2 sprig(s) thyme; 2 sprig(s) rosemary; 0.5 liter red wine; 1 tsp tomato paste (possibly also 2 tsp); 0.5 cup white wine; 1 cup lamb stock (from the jar); 1 small glass Noilly Prat

720 kcal · 480 min · 4 servings

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Ingredients

1 lamb leg(s) (with or without bone)
olive oil
1 tbsp butter
4 tomato(es)
4 shallot(s)
2 carrot(s)
8 clove(s) garlic
2 sprig(s) thyme
2 sprig(s) rosemary
0.5 liter red wine
1 tsp tomato paste (possibly also 2 tsp)
0.5 cup white wine
1 cup lamb stock (from the jar)
1 small glass Noilly Prat

Instructions

1. Peel the carrots and slice them into thin rounds.
2. Cut the tomatoes into quarters or eighths.
3. Peel the shallots and chop them finely.
4. Crush the unpeeled garlic cloves flat.
5. Thoroughly clean the lamb shank of excess fat and tough membranes.
6. Heat some olive oil in a heavy braising pot or casserole dish.
7. Brown the shank slowly and gently on all sides until light brown.
8. This takes about 15 to 20 minutes.
9. Season the meat generously with salt and coarsely ground black pepper.
10. Remove the shank and pour off the cooking fat.
11. Add 1 tablespoon of fresh butter to the pot and sweat the prepared vegetables in it.
12. Stir and season strongly with salt and pepper.
13. Place the rosemary and thyme sprigs on the vegetables.
14. Lay the lamb shank on top.
15. Pour in ½ cup of hot white wine.
16. Place the uncovered pot in the oven preheated to 80 °C (176 °F).
17. Keep the 80 °C precise (use a meat thermometer).
18. The cooking time is between 5 and 7 hours – an hour more or less makes little difference.
19. Remove the lamb shank after cooking and place it on a platter.
20. Put it back in the oven to keep warm.
21. Heat the vegetables in the braising pot on the stove for the sauce.
22. Deglaze with ½ liter of red wine and add some lamb stock.
23. Simmer the sauce for 10 minutes.
24. Then strain it into another pot through a sieve and press the vegetables with a wooden spoon.
25. Reduce the sauce on the stove and season to taste.
26. Add fresh thyme, 1 to 2 teaspoons of tomato paste, and a small bottle of Noilly Prat (or Madeira) if desired.
27. Reduce the sauce again and adjust the seasoning.

Nutrition per serving

kcal: 720
Protein: 42 g · Fett/Fat: 44 g · Carbs: 28 g