Herb Lamb Shank with Vegetables

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Herb Lamb Shank with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 14 h. 30 min.
Ready in

Ingredients

for
2
Ingredients
1 lamb shank (600 grams)
2 rosemary
Sea salt
freshly ground peppers
Red pepper flakes
olive oil
2 garlic cloves
250 grams small potatoes
250 grams Baby carrot
250 grams green Beans
100 milliliters white wine
250 milliliters lamb stock
fresh Fresh herbs (for garnish)
How healthy are the main ingredients?
potatorosemaryolive oilgarlic clove

Preparation steps

1.

Rinse lamb shank and pat dry.

2.

Pluck needles from one sprig of rosemary and chop coarsely. Mix with finely chopped garlic cloves, 1/2 teaspoon pepper and 1/2 teaspoon chili flakes. Add 3-4 tablespoon oil and rub leg well with marinade. Cover and let sit overnight in refrigerator.

3.

The next day, in a roasting pan sauté on all sides. Add rosemary and deglaze with white wine. Pour in stock and simmer at 160°C (approximately 325°F) for about 1.5-2 hours in a preheated oven. Meanwhile, baste meat with remaining stock over and over again.

4.

Peel potatoes and carrots, halve as needed. Rinse and trim beans. About 40 minutes before end of cooking, add vegetables to lamb shank. Season with salt and pepper. Increase temperature during the last 10 minutes and let everything brown at 200°C (approximately 400°F). Sprinkle with sea salt and chili, place everything together on a plate. Season meat juices and serve separately. Serve garnished with fresh herbs.

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