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🍽️ Crispy Lamb Shanks with Herbs and Sides

850 kcal · 30 min · 4 servings

Ingredients

• 4 lamb shanks (approx. 350 g each)
• 2 garlic cloves
• 1 sprig thyme
• 2 sprigs rosemary
• salt
• pepper
• 300 ml meat broth
• 600 g green beans
• 1 sprig savory
• 600 g cooked potatoes
• 2 tbsp vegetable oil
• 1 pinch caraway seeds
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
2. 2. Rinse the meat briefly and pat it dry with a kitchen towel.
3. 3. Peel the garlic cloves and press them through a garlic press.
4. 4. Rinse the thyme and rosemary and shake them dry.
5. 5. Pluck the needles from the rosemary and the leaves from the thyme stems.
6. 6. Set aside half of the rosemary.
7. 7. Mix the remaining herbs with the pressed garlic, salt, and pepper.
8. 8. Rub the lamb meat thoroughly with this herb mixture.
9. 9. Place the meat into the clay pot that has been soaked beforehand.
10. 10. Pour the broth into the pot.
11. 11. Close the lid of the pot.
12. 12. Place the pot in the oven and let the meat cook for about one and a half hours.
13. 13. Remove the lid and let the meat brown for another 10 to 15 minutes.
14. 14. Wash the beans and trim the ends.
15. 15. Cut the beans into small pieces.
16. 16. Add the beans along with the savory herb to boiling salted water.
17. 17. Cook the beans for about 10 minutes.
18. 18. Peel the potatoes.
19. 19. Cut the potatoes into bite-sized pieces.
20. 20. Heat the oil in a frying pan.
21. 21. Fry the potato pieces slowly until crispy on all sides, which takes about 8 minutes.
22. 22. Add the reserved rosemary to the potatoes.
23. 23. Season the potatoes with salt and cumin.
24. 24. Plate the lamb shanks.
25. 25. Serve the potatoes and beans alongside.
26. 26. Sprinkle the dish with fresh parsley.
27. 27. Serve the meal warm.

Nutrition per serving

• kcal: 850
• Protein: 65 g · Fett/Fat: 35 g · Carbs: 60 g