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Ingredients
Herb Lamb Shank with Vegetables
- 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)
Rinse lamb shank and pat dry.
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.
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.
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.