for 4 servings
- 4 small Lamb shanks (each weighing approx. 300 g)
- All purpose flour (for dusting)
- 3 tablespoons olive oil
- 2 carrots (diced)
- ¼ Celeriac (celery root)
- 3 sticks Celery (diced)
- 4 cups tomatoes (diced)
- 3 onions (finely chopped)
- 3 cloves garlic (crushed)
- ½ cup lamb stock
- ½ cup dry Red wine
- freshly ground peppers
- 2 teaspoons chopped rosemary
Season the meat with salt and pepper and dust with flour. Heat the oil in a flameproof roasting tin and quickly brown the lamb shanks on all sides, one after the other. Take out of the roasting tin.
Sweat the vegetables in the fat left in the tin, then add the wine, stock and rosemary and season with salt and pepper.
Return the meat to the roasting tin with the vegetables, cover the meat with vegetables, put a lid on and simmer for about 1 1/2 hours.
Serve the lamb shanks with the vegetable sauce and garnish with rosemary. Serve with steamed yellow courgette ribbons.