🍽️ Tender Lamb Shank with Sweet Pumpkin and Potatoes

Name: Tender Lamb Shank with Sweet Pumpkin and Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 1.2 kg lamb leg (with bone); salt; pepper (from the mill); 4 garlic cloves; 4 tbsp olive oil; 250 g waxy potatoes; 250 g sweet potatoes; 250 g musk pumpkin; 6 shallots; 300 ml dry red wine; 400 ml veal stock; 1 tbsp thyme leaves; 1 tsp thyme honey (or flower honey); thyme (for garnish)

680 kcal · 30 min · 4 servings

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Ingredients

1.2 kg lamb leg (with bone)
salt
pepper (from the mill)
4 garlic cloves
4 tbsp olive oil
250 g waxy potatoes
250 g sweet potatoes
250 g musk pumpkin
6 shallots
300 ml dry red wine
400 ml veal stock
1 tbsp thyme leaves
1 tsp thyme honey (or flower honey)
thyme (for garnish)

Instructions

1. Rinse the lamb meat under running water and then pat it completely dry with kitchen paper.
2. Season the meat generously on the outside and inside with salt and freshly ground pepper.
3. Peel the garlic cloves and chop them finely.
4. Rub the entire piece of lamb meat with the chopped garlic.
5. Preheat the oven to 180 degrees Celsius with top and bottom heat.
6. Heat olive oil in a casserole dish and sear the meat on all sides until brown.
7. Place the casserole dish in the preheated oven on the middle rack and roast the meat for about 45 minutes.
8. Peel the sweet potatoes and pumpkin while the meat is roasting.
9. Remove the hard ends and the core from the shallots.
10. Cut the sweet potatoes, pumpkin, and shallots into bite-sized pieces.
11. Take the casserole dish out of the oven and pour red wine and meat stock over it.
12. Add the remaining fresh herbs to the sauce.
13. Add the prepared potatoes, pumpkin, shallots, and fresh thyme to the casserole dish.
14. Place the casserole dish back in the oven and braise everything for about 30 minutes.
15. Occasionally pour the cooking juices from the pot over the meat during the cooking time.
16. Mix the honey with one to two tablespoons of the cooking juices.
17. Season the honey mixture with salt and pepper.
18. Brush the meat and vegetables with this honey sauce.
19. Let the dish cook in the oven for another 10 minutes.
20. Finally, adjust the sauce to taste with salt and pepper.
21. Slice the finished meat into thick slices.
22. Warm a large serving platter.
23. Place the meat and vegetables on the preheated platter.
24. Garnish the dish with fresh thyme sprigs.

Nutrition per serving

kcal: 680
Protein: 74 g · Fett/Fat: 22 g · Carbs: 34 g