🍽️ Lamb Shank with Citrus and Vegetables

Name: Lamb Shank with Citrus and Vegetables
Total time: 120 min
Yield: 4 servings
Ingredients: 1 lamb leg (approx. 1.6 kg); 1 lemon; 6 garlic cloves; 0.5 bunch thyme; 0.5 bunch rosemary; 500 ml white wine; 4 tbsp olive oil; salt; pepper (from the mill); 500 g tomatoes; 16 spring onions

460 kcal · 120 min · 4 servings

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Ingredients

1 lamb leg (approx. 1.6 kg)
1 lemon
6 garlic cloves
0.5 bunch thyme
0.5 bunch rosemary
500 ml white wine
4 tbsp olive oil
salt
pepper (from the mill)
500 g tomatoes
16 spring onions

Instructions

1. Finely grate the lemon zest and squeeze out the juice.
2. Peel the garlic and finely chop two cloves. Strip the leaves from the herbs and mix everything with the wine and oil. Place the lamb shank in this mixture, cover it, and refrigerate for about 24 hours, turning the meat several times to ensure it marinates well.
3. Remove the lamb shank from the marinade and pat it dry. Season the meat generously on all sides with salt and pepper. Then place it in a large casserole dish or in the roasting pan of your oven, along with the remaining marinade.
4. Preheat the oven to 250 degrees Celsius and place the casserole dish on the bottom rack. Braise the meat there for 30 minutes.
5. Meanwhile, thoroughly wash the tomatoes and spring onions. Clean them by removing any damaged parts. Cut off the green tops of the spring onions.
6. Reduce the oven temperature to 180 degrees Celsius and let the meat braise for another 30 minutes. Then add the tomatoes, spring onions, and remaining garlic cloves. Finish cooking for another 30 minutes, frequently spooning the sauce from the casserole over the meat and turning the shank once.
7. Turn off the oven and let the meat rest inside for another 15 minutes before serving.

Nutrition per serving

kcal: 460
Protein: 54 g · Fett/Fat: 16 g · Carbs: 9 g