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🍽️ Braised Lamb Shank with Carrots and Celery

427 kcal · 30 min · 4 servings

Ingredients

• 1 lamb shank (boneless, approx. 1,5 kg)
• 2 garlic cloves
• 2 tsp rosemary needles (finely chopped)
• 2 tbsp mustard
• 2 tbsp olive oil
• pepper
• salt
• 300 ml red wine
• 1 tsp sauce thickener
• 600 g young carrots (with greens)
• 600 g turnip (with greens)

Instructions

1. 1. Rinse the lamb shank under cold running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Tie the shank securely with kitchen twine if desired to keep its shape.
4. 4. Peel the garlic cloves.
5. 5. Press the garlic through a garlic press into a small bowl.
6. 6. Add fresh rosemary, mustard, oil, and pepper to the garlic mixture.
7. 7. Mix the ingredients until you have a uniform marinade.
8. 8. Coat the lamb shank all over with the marinade.
9. 9. Wrap the meat tightly in aluminum foil.
10. 10. Let the shank marinate for 2 hours.
11. 11. Preheat the oven to 220 degrees Celsius.
12. 12. Remove the lamb shank from the foil and place it in a roasting pan.
13. 13. Place the roasting pan in the oven.
14. 14. Roast the meat for 30 minutes at 220 degrees.
15. 15. Reduce the oven temperature to 180 degrees.
16. 16. Pour the wine directly against the sides of the roasting pan.
17. 17. Braise the shank for another 1 hour and 15 minutes.
18. 18. Turn the meat once during the cooking time.
19. 19. Remove the roasting pan from the oven.
20. 20. Wrap the lamb shank tightly in aluminum foil again.
21. 21. Let the meat rest for 15 minutes.
22. 22. Wash the carrots and celeriac (root celery) thoroughly.
23. 23. Leave some of the green leafy tops on the vegetable stalks.
24. 24. Bring a pot of salted water to a boil.
25. 25. Add the vegetables to the boiling water.
26. 26. Cook the vegetables for approx. 8 minutes.
27. 27. Drain the vegetables.
28. 28. Let the vegetables drain well.
29. 29. Season the vegetables with salt.
30. 30. Keep the vegetables warm.
31. 31. Pour the cooking juices (stock) through a fine mesh sieve into a saucepan.
32. 32. Thicken the sauce with a little sauce thickener if necessary.
33. 33. Season the sauce with salt and pepper to taste.
34. 34. Slice the lamb shank.
35. 35. Plate the meat.
36. 36. Serve with the warm vegetables.
37. 37. Drizzle some sauce over the dish.

Nutrition per serving

• kcal: 427
• Protein: 54 g · Fett/Fat: 13 g · Carbs: 14 g