← All recipes

🍽️ Tender Lamb Shank with Root Vegetables

615 kcal · 30 min · 4 servings

Tender Lamb Shank with Root Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the parsley root and the celery.
  2. 2. Cut the root vegetables into cubes of about one to two centimeters.
  3. 3. Peel the onion and dice it finely.
  4. 4. Tie the thyme sprigs into a small bundle.
  5. 5. Finely chop the garlic.
  6. 6. Pat the lamb shank dry with kitchen paper.
  7. 7. Heat ghee in a casserole dish.
  8. 8. Sear the lamb shank on all sides until browned.
  9. 9. Remove the shank from the casserole and set it aside.
  10. 10. Sauté the prepared vegetables in the cooking fat for three minutes.
  11. 11. Stir the tomato paste into the vegetables.
  12. 12. Let the tomato paste sweat briefly.
  13. 13. Remove the vegetables from the casserole and set them aside.
  14. 14. Return the lamb shank to the casserole.
  15. 15. Deglaze the shank with wine.
  16. 16. Bring the liquid to a boil.
  17. 17. Return the sautéed vegetables to the casserole.
  18. 18. Pour in the broth.
  19. 19. Add the thyme bundle and the chopped garlic.
  20. 20. Bring the mixture to a boil again.
  21. 21. Preheat the oven to 160 degrees Celsius.
  22. 22. Place the casserole on the lowest rack in the oven.
  23. 23. Braise the shank for two to two and a half hours.
  24. 24. Baste the shank with liquid periodically during cooking.
  25. 25. Remove the shank from the casserole after cooking.
  26. 26. Wrap the shank tightly in aluminum foil.
  27. 27. Let the wrapped shank rest in the turned-off oven at 70 to 80 degrees Celsius.
  28. 28. Remove the thyme bundle from the sauce.
  29. 29. Puree the vegetables in the sauce until smooth.
  30. 30. Season the sauce with salt and pepper to taste.
  31. 31. Optionally pass the sauce through a fine sieve.
  32. 32. Serve the lamb shank with the sauce.

Nutrition per serving