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🍽️ Tender Lamb Shank with Lemon and Rosemary

547 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg lamb leg (1 lamb leg)
• salt
• pepper (from the mill)
• 2 tbsp Dijon mustard
• 1 organic lemon
• 2 sprigs rosemary
• 4 garlic cloves
• 4 tbsp olive oil
• 200 ml red wine
• 400 ml lamb stock
• 1 bay leaf
• 3 allspice berries
• 400 g large carrots (2 large carrots)
• 1 bunch spring onions
• 2 tbsp sultanas
• 1 bunch parsley

Instructions

1. 1. Rinse the lamb shank under cold running water.
2. 2. Pat the meat dry thoroughly with kitchen paper.
3. 3. Rub the lamb shank all over with salt, pepper, and mustard.
4. 4. Wash the lemon under hot water.
5. 5. Dry the lemon and grate the zest finely.
6. 6. Divide the lemon zest into two equal portions.
7. 7. Cut the lemon in half and squeeze out the juice.
8. 8. Wash the rosemary sprigs and shake off excess water.
9. 9. Peel the garlic cloves.
10. 10. Roughly chop the garlic.
11. 11. Take one teaspoon of the chopped garlic and place it in a small bowl.
12. 12. Set the bowl with the garlic aside.
13. 13. Heat the olive oil in a casserole dish.
14. 14. Brown the lamb shank on all sides over high heat.
15. 15. Preheat the oven to 200 degrees Celsius.
16. 16. Set the fan-assisted heat to 180 degrees Celsius.
17. 17. Set the gas mark to 3.
18. 18. Pour the wine into the casserole dish.
19. 19. Let the wine reduce for a short time.
20. 20. Add the meat stock (fond).
21. 21. Add the lemon juice.
22. 22. Bring the liquid to a boil.
23. 23. Add the remaining garlic to the casserole dish.
24. 24. Add the bay leaves.
25. 25. Add the allspice berries.
26. 26. Add the first portion of lemon zest.
27. 27. Add the rosemary sprigs.
28. 28. Season the sauce generously with salt.
29. 29. Season the sauce with pepper.
30. 30. Cover the casserole dish.
31. 31. Place the casserole dish in the preheated oven.
32. 32. Braise the lamb shank for approx. 1 hour.
33. 33. Peel the carrots in the meantime.
34. 34. Slice the carrots.
35. 35. Clean the spring onions.
36. 36. Wash the spring onions.
37. 37. Slice the spring onions into rings.
38. 38. Remove the casserole dish from the oven after 1 hour.
39. 39. Add the carrots to the lamb shank.
40. 40. Add the spring onions to the lamb shank.
41. 41. Add the sultanas to the lamb shank.
42. 42. Place the casserole dish back in the oven.
43. 43. Braise the dish for another 1 hour.
44. 44. Wash the parsley in the meantime.
45. 45. Shake the parsley dry.
46. 46. Pluck the parsley leaves from the stems.
47. 47. Finely chop the parsley leaves.
48. 48. Mix the parsley with the reserved garlic.
49. 49. Mix the mixture with the remaining lemon zest.
50. 50. Season the parsley mixture with salt.
51. 51. Season the parsley mixture with pepper.
52. 52. Plate the braised lamb shank.
53. 53. Pour the vegetable sauce over the lamb shank.
54. 54. Garnish the dish with the parsley mixture.

Nutrition per serving

• kcal: 547
• Protein: 67 g · Fett/Fat: 22 g · Carbs: 15 g