Braised Lamb Shank with Rosemary Jus and Root Vegetables

Ingredients

Instructions

1. 1

   Preheat the oven to 160°C. Season the lamb shanks with salt and pepper.

2. 2

   In a large roasting pan, heat the butter and sear the lamb shanks all around until they are nicely golden brown.

3. 3

   Coarsely chop the onions, garlic, carrots, parsley root, and celeriac and add them to the roasting pan. Sauté for another 5 minutes.

4. 4

   Add the tomato paste and roast for 2-3 minutes, then add the red wine and bring everything to a boil.

5. 5

   Add the beef stock, bay leaves, thyme, rosemary, and allspice berries. Place the lamb shanks back in the roasting pan, cover, and place in the preheated oven.

6. 6

   After about 2 hours, remove the lamb shanks from the oven. Strain the jus through a sieve and let it reduce slightly in a pot.

7. 7

   Arrange the root vegetables on plates, place the lamb shanks on top, and generously drizzle with the rosemary jus. Garnish with fresh parsley.

Nutrition per serving

Notes

• •For better depth of flavor, the lamb shanks can be marinated overnight.