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🍽️ Tender Lamb Shanks with Colorful Roasted Vegetables

1966 kcal · 30 min · 4 servings

Ingredients

• 4 lamb shanks
• 0.5 bunch thyme
• 4 rosemary sprigs
• 2 yellow bell peppers
• 8 shallots
• 4 garlic cloves
• 200 g cherry tomatoes
• 4 spring onions
• 4 tbsp olive oil
• 0.5 l lamb stock
• sea salt
• pepper (from the mill)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half and remove the insides with the seeds.
3. 3. Dice the bell peppers into coarse chunks.
4. 4. Peel the shallots of their outer skin.
5. 5. Halve the peeled shallots.
6. 6. Lightly press the garlic cloves with the flat side of a knife without peeling them.
7. 7. Wash the cherry tomatoes under running water.
8. 8. Wash the spring onions and remove the dry ends.
9. 9. Slice the spring onions into thin rings.
10. 10. Preheat the oven to 160 degrees Celsius and turn on the bottom and top heat.
11. 11. Place the shallots and the pressed garlic in a roasting pan.
12. 12. Season the lamb shanks generously with salt and pepper.
13. 13. Place the seasoned lamb shanks directly on top of the vegetables in the roasting pan.
14. 14. Roast the meat in the preheated oven for about 30 minutes.
15. 15. Pour some meat stock (broth) into the roasting pan.
16. 16. Add the fresh herbs to the pan.
17. 17. Place the roasting pan back into the oven.
18. 18. Braise the meat for another hour on low heat.
19. 19. Turn the meat over repeatedly during the cooking time.
20. 20. Baste the meat regularly with the sauce from the pan.
21. 21. Add a little extra water if necessary to prevent the pan from drying out.
22. 22. Add the remaining prepared vegetables to the roasting pan.
23. 23. Let everything cook together for another 20 minutes.
24. 24. Season the sauce at the end with salt and pepper to taste.
25. 25. Serve the finished dish hot.

Nutrition per serving

• kcal: 1966
• Protein: 151 g · Fett/Fat: 147 g · Carbs: 11 g