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🍽️ Roasted Lamb Shank with Capers, Orange, and Fennel

386 kcal · 30 min · 4 servings

Ingredients

• 100 g capers (jar)
• 1 dried chili pepper
• 4 untreated oranges (zest and juice)
• 2 tsp fennel seeds
• 1 garlic bulb
• 1 lime (juice)
• 100 ml olive oil
• salt
• pepper (from the mill)
• 1 lamb shank (approx. 2 kg)
• 3 pimento chilis (red and yellow)

Instructions

1. 1. Drain the capers thoroughly in a sieve.
2. 2. Finely chop the capers.
3. 3. Grate the chili finely.
4. 4. Wash two oranges under hot water.
5. 5. Dry the oranges.
6. 6. Cut these two oranges into wedges.
7. 7. Finely grate the zest of the remaining two oranges.
8. 8. Squeeze the juice from these two oranges.
9. 9. Roast the fennel in a pan without fat.
10. 10. Remove the fennel from the pan once it smells fragrant.
11. 11. Let the fennel cool down.
12. 12. Crush the cooled fennel in a mortar.
13. 13. Separate the garlic into individual cloves.
14. 14. Peel the garlic cloves.
15. 15. Finely chop the garlic.
16. 16. Place the capers, grated chili, orange juice, orange zest, fennel, and garlic into a bowl.
17. 17. Add lime juice and oil.
18. 18. Mix the ingredients well.
19. 19. Season the marinade with salt and pepper.
20. 20. Rinse the meat under running water.
21. 21. Pat the meat dry with a kitchen towel.
22. 22. Place the meat into a roasting pan.
23. 23. Pour the caper mixture over the meat.
24. 24. Distribute the marinade evenly over the meat.
25. 25. Let the meat marinate covered for about 2 hours.
26. 26. Turn the meat occasionally during the marinating time.
27. 27. Preheat the oven to 180 degrees Celsius with top and bottom heat.
28. 28. Wash the remaining chili peppers.
29. 29. Remove the stems and seeds from the chili peppers.
30. 30. Quarter the chili peppers.
31. 31. Add the chili quarters and orange wedges to the meat.
32. 32. Cover the roasting pan with aluminum foil.
33. 33. Braise the meat in the oven for about 1 hour.
34. 34. Remove the aluminum foil.
35. 35. Cook the meat for another 30 minutes.
36. 36. Cook the meat a bit longer if needed, depending on your desired level of doneness.
37. 37. Wrap the finished roast in aluminum foil.
38. 38. Let the roast rest for about 20 minutes.
39. 39. Slice the meat.
40. 40. Serve the meat.
41. 41. Serve with a mint yogurt dip.

Nutrition per serving

• kcal: 386
• Protein: 41 g · Fett/Fat: 19 g · Carbs: 12 g