Braised Lamb Shanks
2 h. 30 min.
Can be frozen
1 Cutting board, 1 Large knife, 1 Small knife, 1 Sieve, 1 Small bowl, 1 Measuring cups, 1 breiter Pot, 2 Pots, 1 Citrus juicer, 1 Oven-proof skillet, 1 Wooden spoon, 1 Fine grater, 1 Tablespoon, 1 Teaspoon, 1 Ladle
Wash and dry the lamb shanks and season with salt and pepper. Heat 2 tbsp oil in a roasting dish and brown the meat on all sides. Take out of the dish.
Peel the onions and garlic. Cut the onions into wedges and slice the garlic. Heat the rest of the oil in the roasting dish and sweat the onions and garlic until soft. Stir in the tomato puree and deglaze with red wine. Add a little stock and return the lamb shanks to the dish. Wash and quarter the tomatoes and add to the dish. Put into a preheated oven (180°C) and braise for about 2 hours, turning the meat frequently and gradually adding the rest of the stock. Finally sprinkle with parsley and season to taste with salt and pepper.