Braised Lamb Shank with Rosemary Jus and Root Vegetables

Nutrition · per serving

Steps

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.

   2 pieces Lamb shanks
3. 3

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

   100g Onions2 cloves Garlic200g Carrots150g Parsley root150g Celeriac
4. 4

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

   50g Tomato paste250ml Red wine
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.

   500ml Beef stock2 pieces Bay leaves2 sprigs Thyme2 sprigs Rosemary5 pieces Allspice berries
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.

   a few leaves Parsley

Origin & History

Braised lamb shank is a traditional dish of French cuisine, known for its tender texture and intense flavor. In rural areas, this dish is often part of festive occasions and family celebrations.