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🍽️ Lamb Shank with Lemon-Thyme and Roasted Vegetables

476 kcal · 120 min · 4 servings

Ingredients

• 1 lamb shank (approx. 1,8 kg)
• 1 untreated lemon
• 1 head of garlic
• 1 bunch thyme
• 500 ml dry white wine
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 200 ml tomato puree
• 2 carrots

Instructions

1. 1. Finely grate the zest of one lemon.
2. 2. Squeeze the juice of this lemon.
3. 3. Separate two garlic cloves from a bulb.
4. 4. Finely chop the two garlic cloves.
5. 5. Strip the leaves from two sprigs of thyme.
6. 6. Mix lemon juice, lemon zest, chopped garlic, thyme leaves, wine, and oil in a bowl.
7. 7. Place the lamb shank into the marinade.
8. 8. Place the covered container in the refrigerator for about 24 hours.
9. 9. Turn the shank several times during the marinating period.
10. 10. Remove the lamb shank from the marinade.
11. 11. Pat the shank dry, leaving a little marinade on it.
12. 12. Season the shank all over with salt and pepper.
13. 13. Place the shank in a large roasting pan or baking tray.
14. 14. Pour the remaining marinade over the meat.
15. 15. Place the remaining two thyme sprigs on or around the shank.
16. 16. Preheat the oven to 250 degrees Celsius.
17. 17. Place the roasting pan on the lower rack.
18. 18. Braise the meat for 30 minutes in the hot oven.
19. 19. Crush the remaining garlic cloves with the flat side of a knife.
20. 20. Cut carrots into small pieces.
21. 21. Reduce the oven temperature to 180 degrees Celsius.
22. 22. Add tomatoes, carrots, and the crushed garlic cloves to the roasting pan.
23. 23. Finish roasting the dish for another 50 to 60 minutes.
24. 24. Frequently baste the shank with the sauce from the roasting pan during cooking.
25. 25. Turn the shank once after about 20 minutes.
26. 26. Remove the roasting pan from the oven.
27. 27. Lift the lamb shank, thyme sprigs, and garlic cloves out of the roasting pan.
28. 28. Place the shank on a serving platter.
29. 29. Place the empty platter in the turned-off oven for 15 minutes.
30. 30. Strain the sauce from the roasting pan through a fine sieve.
31. 31. Drizzle two to three tablespoons of the sauce over the shank.
32. 32. Serve the remaining sauce separately in a sauce boat.
33. 33. Serve the shank with salad or potatoes.

Nutrition per serving

• kcal: 476
• Protein: 55 g · Fett/Fat: 16 g · Carbs: 12 g