Lamb Shank with Mixed Vegetables and Herbed Potatoes

Peel the carrots and parsnips and slice. Rinse the celery, trim and cut into short sections. Peel the onion and garlic and dice. Peel the shallots and cut in half. Rinse the cherry tomatoes and cut in half. Rinse the rosemary and chop. Peel the potatoes and cook for about 15 minutes in boiling salted water. Drain and let cool.

Rinse the lamb, pat dry and season with salt and pepper. Heat the oil in a large saucepan and sear the lamb shanks until browned on all sides. Add the carrots, parsnips, celery, onion and garlic and cook briefly. Add the tomato paste, cook briefly then deglaze with wine and broth. Add 1/2 of the rosemary, season with salt and pepper and simmer for about 40 minutes over low heat, until the lamb is tender, stirring occasionally. Add the tomatoes just before the end of the cooking time.