Braised Lamb Roast with Vegetables
Braised lamb roast with vegetables is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 lamb shank
- 2 tbsp clarified butter
- Salt
- ground pepper (freshly ground)
- 1 head garlic
- 3 sprigs rosemary
- 600 g small potatoes (cooked in skin)
- 1 red bell pepper (peeled, seeded, sliced into strips)
- 150 g green beans (trimmed ends)
- 4 very small artichokes
- 1 tbsp Lemon Juice
- 4 tomatoes (deveined, quartered, seeded)
- olive oil
Instructions
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1.
Wash the lamb shank, pat dry, rub all over with salt and pepper, place in a roasting pan, and brush with clarified butter.
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2.
Separate cloves from the garlic head and add them unpeeled. Place rosemary sprigs on top of the shank, pour 2 cups of water into the pan, slide it into a preheated oven at 180°C (356°F) and roast for about 2½ hours, occasionally spooning the cooking liquid over the meat.
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3.
Peel potatoes and roast them in hot olive oil with a touch of pepper and rosemary, season with salt, and set aside.
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4.
Blanch green beans in boiling salted water for 6–8 minutes, remove, shock in ice water, and drain.
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5.
Wash artichokes, break off stems, halve them, and drizzle the cut surfaces with lemon juice. Sauté prepared artichokes cut side down in a little olive oil until golden brown over medium heat, then set aside.
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6.
Ten minutes before the roast is finished, fish out the garlic cloves, add the prepared vegetables along with tomatoes and bell pepper to the pan, and continue cooking until done.
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7.
Remove the skins from the remaining garlic and return the garlic to the roast.
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8.
Take the cooked lamb shank out of the pan, slice it, and arrange on a large preheated platter with the vegetables and seasoned roasting liquid. Serve immediately.
