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🍽️ Tender Lamb Shanks with Fresh Herb Crust

422 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 2400 g lamb shank (6 lamb shanks)
• salt
• pepper
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 500 ml red wine
• 2 bay leaves
• 600 ml classic vegetable broth
• 3 sprigs sage
• 3 sprigs parsley
• 1 garlic clove (feel free to use more)
• 1 organic lemon

Instructions

1. 1. Wash the soup vegetables under running water.
2. 2. Trim the ends and cut the vegetables into very small cubes.
3. 3. Rinse the lamb shanks and pat them dry with kitchen paper.
4. 4. Remove visible fat and sinew from the meat.
5. 5. Season the shanks generously with salt and pepper.
6. 6. Heat the oil in a large casserole dish over high heat.
7. 7. Sear the lamb shanks on all sides until they are brown.
8. 8. Remove the shanks from the pot and place them on a plate.
9. 9. Add the diced vegetables to the hot fat.
10. 10. Roast the vegetables vigorously for 5 to 6 minutes, stirring frequently.
11. 11. Stir the tomato paste into the vegetables.
12. 12. Cook the tomato paste with the vegetables for a short moment.
13. 13. Pour the red wine into the casserole dish.
14. 14. Let the liquid reduce to about one-third over high heat.
15. 15. Place the lamb shanks back into the casserole dish.
16. 16. Add the bay leaves to the sauce.
17. 17. Pour in the meat broth.
18. 18. Bring the mixture to a boil once.
19. 19. Seal the casserole dish tightly with a lid or aluminum foil.
20. 20. Preheat the oven to 180 degrees (convection is not recommended, gas level 2-3).
21. 21. Braise the shanks in the oven for about 80 minutes.
22. 22. Remove the lid or foil from the casserole dish.
23. 23. Let the shanks braise for another 15 to 20 minutes with the lid off.
24. 24. Wash the sage and parsley under running water.
25. 25. Shake the herbs dry.
26. 26. Pluck the leaves off the stems.
27. 27. Peel the garlic cloves.
28. 28. Finely chop the herbs and garlic.
29. 29. Place the chopped mixture into a small bowl.
30. 30. Rinse the lemon under hot water and dry it thoroughly.
31. 31. Grate the lemon zest directly into the herb mixture.
32. 32. Mix everything well to form a gremolata (a fresh herb spice mixture).
33. 33. Remove the lamb shanks from the oven.
34. 34. Squeeze the juice of half the lemon into the sauce.
35. 35. Season the sauce with salt and pepper to taste.
36. 36. Sprinkle the lamb shanks with the gremolata.
37. 37. Serve the dish immediately.

Nutrition per serving

• kcal: 422
• Protein: 66 g · Fett/Fat: 14 g · Carbs: 4 g