Lamb Shank
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 7 hrs |
| Total Time | 8 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leg lamb (with or without the bone)
- olive oil
- 1 tablespoon butter
- 4 tomato (s)
- 4 shallot (s)
- 2 carrot (s)
- 8 cloves garlic
- 2 sprigs thyme
- 2 sprigs rosemary
- 0.5 liter ½ red wine
- 1 teaspoon tomato paste, possibly also 2 s
- 0.5 ½ cup white wine
- 1 cup lamb stock, from the glass
- 1 small Glass Noilly Prat
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into thin slices, quarter or eighth of the tomatoes, peel and finely chop the shallots, mash the garlic cloves without peeling them.
- Carefully clean the leg of lamb from all fat and skins.
- Heat some olive oil in a heavy casserole or roasting pan and gently and patiently fry the leg until light brown on all sides. This takes about 15 to 20 minutes. Salt thoroughly and sprinkle with coarsely ground black pepper.
- Take out the leg, pour away the frying oil, put 1 tablespoon of fresh butter in the stew pot and sauté the prepared vegetables. Stir and season very strongly with salt and pepper. Place the sprigs of rosemary and thyme on top of the vegetables and place the leg of lamb on top. Pour ½ cup of hot white wine and place in the oven preheated to 80 ° C without the lid. The 80 ° C should be kept if possible (roasting thermo?).
- The roasting time is between 5 and 7 hours - one hour is not important.
- After this cooking time, place the leg of lamb on a plate and put it back in the oven to keep it warm.
- For the sauce on the stove, heat the vegetables in the casserole, deglaze with ½ liter of red wine and add some lamb stock. Simmer for 10 minutes, then pour through a sieve into another saucepan - squeeze out the vegetables with a wooden spoon - and then reduce on the stove and season to taste: maybe add some fresh thyme, 1 to 2 teaspoons of tomato paste, 1 small glass of Noilly Prat (I didn`t get it, I took Madeira for it) - boil down again and season to taste.
- Tip:
- Glazed carrots go well with it. therefore 2 carrots, chicken broth, butter, sugar per person. Peel the carrots, quarter them lengthways and cut into 3 cm long pieces. In a large pan, cook in a little chicken stock without a lid until soft. Add 1 large piece of butter, do not forget to add salt, sprinkle with sugar and let the broth boil over very high heat until the carrot pieces get a shiny appearance from the butter and melted sugar, they are then glazed.
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