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Ingredients
Stewed Lamb Shank
- Ingredients
- 1 bunch Celery
- 500 grams carrots
- 200 grams shallots
- 6 garlic cloves
- 5 Tbsps olive oil
- salt
- freshly ground pepper
- 6 lamb shanks
- Pastry flour
- 400 milliliters lamb stock
- 1 kilogram Beefsteak tomato
- 2 pot Basil
- 1 bunch smooth parsley
- 2 organic lemons
Rinse celery, peel carrots, onions and garlic. Cut vegetables into small cubes. Squeeze 3 cloves of garlic through a garlic press. Gently fry garlic in a large roasting pan in 2 tablespoons of hot oil. Season with salt and pepper. Preheat oven (electric oven: 200°C, gas cooker: 3) (approximately 400°F). Rinse lamb shanks and season with salt and pepper and coat with flour. In a large skillet in remaining hot oil fry over medium heat until golden brown. Then put vegetables in the roasting pan and place meat on top. Deglaze meat juices with wine and lamb stock and let simmer and reduce by 1/3.
Remove stems from tomatoes. Blanch tomatoes briefly, peel, quarter and remove seeds. Rinse basil and shake dry, cut leaves into thin strips. Add tomatoes and half of the basil to cooking juices, bring to a boil again and season with salt and pepper. Spread tomato mixture on the meat slices. Cook in the oven on the lower rack for 2 1/2 hours. Periodically baste with braising liquid.
Rinse parsley, shake dry, pluck leaves, finely chop and mix with remaining finely chopped basil in a bowl. Rinse lemons in hot water and grate peel very finely. Press remaining garlic. Serve lamb shanks with vegetables. Sprinkle herb mixture over it and serve.