Eastern Lamb Shank with Potatoes and Carrots
Eastern lamb shank with potatoes and carrots is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Lammhaxe (ca. 750 g)
- 2 Rosmarinzweige
- 2 Knoblauchzehen
- Pfeffer (aus der Mühle)
- Chiliflocken
- Olivenöl
- Meersalz
- 200 ml trockener Weißwein
- 250 ml Lammfond
- 250 g kleine Kartoffeln
- 250 g Baby-Möhren
- 250 g grüne Bohnen
- frische Kräuter
- Gänseblümchenblüte
Instructions
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1.
Preheat the oven to 160°C (320°F) with both fan and top heating.
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2.
Wash and pat dry the lamb shank.
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3.
Remove needles from a rosemary sprig, roughly chop. Mix with finely chopped garlic cloves, ½ tsp pepper and chili flakes. Add 3–4 tbsp oil and rub the shank thoroughly. Cover and let marinate overnight.
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4.
Next, season and sear the shank on all sides in a clean pan. Add the remaining rosemary sprig and deglaze with white wine. Pour in some stock and braise in the preheated oven for 1½–2 hours. During cooking, add more stock and turn the shank frequently.
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5.
Peel and halve potatoes and carrots as needed. Wash and trim green beans. About 40 minutes before the lamb finishes, place the vegetables in the stock with the shank. Turn occasionally, season with salt and pepper. In the last ~10 minutes raise the temperature to 200°C (400°F) to brown everything. Sprinkle the shank with sea salt and chili, then plate all together. Taste the braising liquid and serve it separately. Garnish with fresh herbs and dandelion flowers before serving.
