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🍽️ Braised Lamb Shank with Carrots

480 kcal · 30 min · 4 servings

Ingredients

• rosemary, fresh 5 g
• thyme, fresh 10 g
• onions, yellow 2 pcs.
• carrots with greens 2 bunches
• celeriac 0.5 pcs.
• lamb shank 1 pcs.
• salt pinch
• oil 4 tbsp
• tomato paste 2 tbsp
• red wine, dry 500 ml
• pepper, black ground pinch
• spring onions 1 bunch
• vegetable broth 200 ml
• cornstarch 2 tsp
• butter 2 tbsp
• sugar pinch

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. 2. Wash the herbs under running water and pat them dry with a kitchen towel.
3. 3. Halve the onions, peel them, and cut them into coarse cubes.
4. 4. Wash the three carrots thoroughly, peel them, and cut off the ends.
5. 5. Cut the carrots lengthwise into quarters and then dice them.
6. 6. Peel the celery and cut it into coarse cubes.
7. 7. Clean the lamb shank and pat it dry with kitchen paper.
8. 8. Generously salt the lamb shank on all sides.
9. 9. Heat two tablespoons of oil in a large pan over high heat.
10. 10. Sear the lamb shank on all sides for about five minutes.
11. 11. Place the seared lamb shank into a baking dish or casserole dish.
12. 12. Leave the pan with the browning residues uncleaned.
13. 13. Heat another two tablespoons of oil in the same pan.
14. 14. Sauté the onions, carrots, and celery for about five minutes.
15. 15. Stir in the tomato paste and cook it with the vegetables for two minutes.
16. 16. Deglaze the pan with red wine.
17. 17. Add the washed herbs to the pan.
18. 18. Season the mixture with salt and pepper.
19. 19. Bring the sauce in the pan to a boil.
20. 20. Pour the hot sauce evenly over the lamb shank in the baking dish.
21. 21. Place the baking dish in the preheated oven.
22. 22. Braise the lamb shank for about 120 minutes.
23. 23. Wash the spring onions under running water.
24. 24. Remove the root ends of the spring onions.
25. 25. Trim the green tops of the spring onions generously.
26. 26. Wash the remaining carrots thoroughly.
27. 27. Remove the carrot greens about one centimeter above the carrot.
28. 28. Halve the carrots lengthwise.
29. 29. Bring about two liters of salted water to a boil in a large pot.
30. 30. Cook the carrots in the boiling water for about five minutes.
31. 31. Drain the carrots in a colander.
32. 32. Rinse the carrots briefly with cold water.
33. 33. Remove the baking dish from the oven after the cooking time.
34. 34. Wrap the lamb shank tightly in aluminum foil.
35. 35. Let the wrapped lamb shank rest for about ten minutes.
36. 36. Pour the cooking juices from the baking dish through a sieve into a pot.
37. 37. Bring the liquid in the pot to a boil.
38. 38. Top up the sauce with broth until you have a total of 500 milliliters.
39. 39. Whisk the starch in a small bowl with two tablespoons of cold water until smooth.
40. 40. Add the starch solution to the boiling sauce.
41. 41. Simmer the sauce for about two minutes until it thickens.
42. 42. Finally, season the sauce to taste with salt and pepper.
43. 43. Heat butter in a separate pan.
44. 44. Sauté the spring onions and the cooked carrots for about five minutes.
45. 45. Sprinkle sugar over the vegetables.
46. 46. Caramelize the sugar with the vegetables for about one minute.
47. 47. Season the vegetables with salt and pepper.
48. 48. Remove the lamb shank from the aluminum foil.
49. 49. Slice the lamb shank into bite-sized pieces.
50. 50. Serve the lamb shank with the sauce and the caramelized vegetables.

Nutrition per serving

• kcal: 480
• Protein: 35 g · Fett/Fat: 25 g · Carbs: 30 g