🍽️ Creamy Lamb Shank with Curry Flavor

Name: Creamy Lamb Shank with Curry Flavor
Total time: 30 min
Yield: 4 servings
Ingredients: 1.2 kg Lamb Shank Boneless (boneless); Salt; Pepper (from the mill); 4 Garlic Cloves; 4 tbsp Olive Oil; 500 ml Veal Stock; 2 tbsp Honey; 1 tsp Curry Powder; 1 Onion; 20 g Ginger; 2 tbsp Vegetable Oil; 1 tbsp Curry Powder; 100 ml dry White Wine; 1 tbsp Cornstarch; 2 Lemons (Juice); 400 ml Vegetable Broth; Salt; Pepper (from the mill); 1 Pinch Coriander; 1 Pinch Cumin

408 kcal · 30 min · 4 servings

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Ingredients

1.2 kg Lamb Shank Boneless (boneless)
Salt
Pepper (from the mill)
4 Garlic Cloves
4 tbsp Olive Oil
500 ml Veal Stock
2 tbsp Honey
1 tsp Curry Powder
1 Onion
20 g Ginger
2 tbsp Vegetable Oil
1 tbsp Curry Powder
100 ml dry White Wine
1 tbsp Cornstarch
2 Lemons (Juice)
400 ml Vegetable Broth
Salt
Pepper (from the mill)
1 Pinch Coriander
1 Pinch Cumin

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Rinse the lamb meat under running water and pat it dry with kitchen paper.
3. Season the meat generously on the outside and inside with salt and pepper.
4. Peel the garlic cloves and press them through a garlic press.
5. Rub the entire lamb meat with the pressed garlic.
6. Heat olive oil in a casserole dish and sear the meat on all sides until brown.
7. Place the casserole dish in the oven on the middle rack and roast the meat for 15 minutes.
8. Pour the meat stock over the roast.
9. Let the meat braise in the oven for about 1 hour.
10. Baste the meat occasionally with the roasting juices during the cooking time.
11. Peel the onion and the ginger and chop both ingredients finely.
12. Sauté the onions and ginger in hot oil until translucent.
13. Dust the curry powder over the onion and ginger mixture and stir briefly.
14. Deglaze the mixture with white wine and let the liquid evaporate.
15. Dissolve the starch in 2 to 3 tablespoons of lemon juice.
16. Pour the remaining lemon juice and the broth into the sauce.
17. Let the sauce simmer gently for approx. 10 minutes.
18. Stir the dissolved starch into the sauce.
19. Bring the sauce to a boil once and let it thicken.
20. Season the sauce with salt, pepper, curry, coriander, and cumin.
21. Mix the honey with 2 to 3 tablespoons of roasting juices, salt, pepper, and curry.
22. Brush the meat with this honey mixture about 10 minutes before the end of cooking.
23. Remove the finished roast from the oven and let it rest briefly.
24. Slice the meat and arrange it on a preheated platter.
25. Drizzle the curry sauce over the meat.
26. Serve the roast with tomato-cucumber salad, halved lemons, and oven potatoes.

Nutrition per serving

kcal: 408
Protein: 49 g · Fett/Fat: 18 g · Carbs: 9 g