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🍽️ Tender Lamb Shanks with Apricots and Cinnamon

1091 kcal · 30 min · 4 servings

Ingredients

• 2 small lamb shanks (kitchen-ready, with bone, approx. 350 g each)
• 2 sprigs rosemary
• 4 stalks parsley
• 2 sprigs thyme
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 4 garlic cloves
• 4 shallots
• 400 g ripe tomatoes
• 0.5 tbsp orange zest
• 0.5 tbsp lemon zest
• 1 red bell pepper
• 3 ripe apricots
• 0.25 l meat broth
• 0.125 l dry white wine
• 0.25 tsp cinnamon powder
• chopped parsley (for garnishing)

Instructions

1. 1. Rinse the lamb shanks under running water and pat them dry with a kitchen towel.
2. 2. Rinse the herbs briefly, shake off excess water, and chop them finely.
3. 3. Mix the chopped herbs with four tablespoons of olive oil, salt, and pepper.
4. 4. Coat the lamb shanks thoroughly with the herb mixture.
5. 5. Let the seasoned shanks rest for about two hours to allow the flavors to penetrate.
6. 6. Preheat the oven to 220 degrees Celsius using top and bottom heat.
7. 7. Peel the garlic cloves and slice them thinly.
8. 8. Peel the shallots and cut them into wedges.
9. 9. Blanch the tomatoes briefly with boiling water to shock them.
10. 10. Remove the skin from the tomatoes and discard the seeds and pulp.
11. 11. Dice the remaining tomato flesh into small cubes.
12. 12. Brush a roasting pan with the remaining olive oil.
13. 13. Place the lamb shanks, garlic slices, and shallots into the roasting pan.
14. 14. Add the zest from the orange and lemon.
15. 15. Roast everything in the oven for about 30 minutes.
16. 16. Baste the meat several times during roasting with the juices released.
17. 17. Wash the bell pepper and remove the core and seeds.
18. 18. Cut the bell pepper into bite-sized pieces.
19. 19. Wash the apricots and cut them into quarters.
20. 20. Remove the pits from the apricot quarters.
21. 21. After 30 minutes, add the bell pepper pieces and tomato cubes to the meat.
22. 22. Add the apricot quarters to the roasting pan as well.
23. 23. Deglaze the dish with meat broth and white wine.
24. 24. Season the sauce with cinnamon.
25. 25. Simmer the vegetables for another 30 to 45 minutes until tender.
26. 26. Finally, adjust the seasoning of the sauce with the vegetables.
27. 27. Serve the lamb shanks sprinkled with fresh parsley.

Nutrition per serving

• kcal: 1091
• Protein: 159 g · Fett/Fat: 43 g · Carbs: 10 g