Lamb Shank with Vegetables
- 3 carrots
- 3 sticks Celery
- 2 onions
- 2 garlic cloves
- 4 lamb shanks (ready to cook)
- freshly ground peppers
- 2 Tbsps Pastry flour (for dusting)
- 3 Tbsps olive oil
- 100 milliliters Rosé
- 300 milliliters lamb stock
- 2 sprigs rosemary
- 400 grams crushed tomatoes (canned)
- 1 untreated lemon
- ½ bunch parsley
Preheat the oven to 180°C (approximately 350°F).
Peel carrot and cut into small cubes. Rinse celery, trim and cut into thin slices. Peel the onions and garlic and chop finely.
Rinse the lamb shank, pat dry, season with salt and pepper and lightly sprinkle with flour.
In a roasting pan, heat the oil, add the lamb shank, brown on all sides and remove from pan. Add prepared vegetables with the onions and garlic and cook in the fat remaining in the pan for a few minutes. Add lamb shank, deglaze with the wine and stock and add the rosemary sprigs. Place in the preheated oven and simmer about 60 minutes, turning occasionally.
Add the tomatoes and simmer for another 30 minutes. In the meantime, rinse the lemon and grate the peel finely. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Stir into the sauce just before serving and season with salt and pepper. If, desired, cook your choice of pasta in boiling salted water until al dente and spread on warmed plates. Serve pasta with the lamb shank drizzled with the sauce and garnished with rosemary.