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🍽️ Tender Lamb with Roasted Vegetables

665 kcal · 30 min · 4 servings

Ingredients

• 1 lamb leg (approx. 2 kg)
• 4 tbsp olive oil
• 3 tbsp fresh chopped herbs (thyme, rosemary, parsley)
• salt
• pepper (from the mill)
• 250 g celeriac
• 2 carrots
• 2 onions
• 2 garlic cloves
• 1 tbsp tomato paste
• 250 ml red wine
• 400 ml meat broth
• 1 tbsp hot mustard
• 1 kg small waxy potatoes
• 500 g carrots
• 500 g kohlrabi
• 2 tbsp butter
• salt
• 150 ml vegetable broth
• 2 tbsp ghee
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Rinse the lamb shank under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Mix half of the olive oil with the fresh herbs in a small bowl.
4. 4. Rub the lamb shank all over generously with the herb-oil mixture.
5. 5. Wrap the meat tightly in cling film.
6. 6. Place the foil in the refrigerator and let the meat marinate for two hours.
7. 7. Preheat the oven to 140 degrees Celsius.
8. 8. Use the top and bottom heat setting.
9. 9. Peel the celery, carrots, onions, and garlic.
10. 10. Cut the peeled vegetables into coarse cubes.
11. 11. Pour the remaining olive oil into a large, ovenproof casserole dish.
12. 12. Sear the lamb shank on the stovetop on all sides until browned.
13. 13. Add the prepared vegetables to the casserole with the meat.
14. 14. Fry the vegetables briefly along with the meat.
15. 15. Stir the tomato paste into the vegetable and meat mixture.
16. 16. Deglaze the mixture with red wine.
17. 17. Add some meat broth.
18. 18. Brush the top of the lamb shank with mustard.
19. 19. Place the casserole in the preheated oven.
20. 20. Braise the meat for about two hours.
21. 21. Take the casserole out of the oven occasionally.
22. 22. Pour the cooking liquid over the meat repeatedly.
23. 23. Add more meat broth if necessary.
24. 24. Peel the potatoes while the meat is cooking.
25. 25. Rinse the peeled potatoes.
26. 26. Steam the potatoes for about 25 minutes until tender.
27. 27. Peel the carrots and kohlrabi.
28. 28. Slice the carrots into diagonal rounds.
29. 29. Cut the kohlrabi into small cubes.
30. 30. Melt the butter in a saucepan.
31. 31. Sauté the carrots and kohlrabi in the butter.
32. 32. Season the vegetables with salt.
33. 33. Deglaze the vegetables with vegetable broth.
34. 34. Simmer the vegetables for about five minutes until soft.
35. 35. Sprinkle the cooked vegetables with parsley leaves.
36. 36. Heat ghee (clarified butter) in a frying pan.
37. 37. Fry the pre-cooked potatoes in the ghee until golden brown on all sides.
38. 38. Season the potatoes lightly with salt and pepper.
39. 39. Sprinkle the finished potatoes with fresh parsley.
40. 40. Remove the lamb shank from the casserole.
41. 41. Wrap the meat in aluminum foil.
42. 42. Let the meat rest for ten minutes.
43. 43. Pour the cooking juices from the casserole through a fine sieve.
44. 44. Defat the sauce by removing the floating fat.
45. 45. Cut the meat off the bone.
46. 46. Cut the meat into bite-sized pieces.
47. 47. Mix the meat with the sauce.
48. 48. Serve the lamb with the roasted vegetables and potatoes.

Nutrition per serving

• kcal: 665
• Protein: 60 g · Fett/Fat: 26 g · Carbs: 41 g