Lamb Shank with Chestnuts

Preheat the oven to 160°C (approximately 325°F) upper and lower heat.

Peel and coarsely chop the onions, carrots, celery and garlic. Rinse the lamb shanks, pat dry, season with salt and pepper and brown in hot oil on all sides. Remove the lamb from the pan, add the vegetables, brown, then pour in the white wine and a little stock. Return the lamb shanks,add herbs and simmer for about 2 hours in the preheated oven. Gradually pour in remaining stock and turn the lamb shanks.

Meanwhile, trim the Brussels sprouts and cook in boiling salted water about 10 minutes until crisp tender, rinse and drain. Saute the chestnuts in 1 tablespoon hot butter, deglaze with the broth, cover and simmer about 10 minutes. Uncover, add the sherry and toss in the Brussels sprouts. Reduce the liquid almost completely, remove from heat, add the remaining butter and season with salt and pepper.

Remove the lamb shanks from the pan and let rest covered with aluminum foil. Thicken the sauce slightly if desired and season with salt and pepper.