Grilled Lamb Leg Braised

Ingredients

• 5 red onions
• 5 carrots
• 3 Garlic cloves
• 2 lamb shanks (≈350 g each)
• Salt
• Pepper
• 4 tbsp olive oil
• 1 tbsp Tomato Paste
• 500 ml dry red wine
• 500 ml lamb stock
• 2 sprigs Rosemary

Instructions

1. 1.

   Peel and quarter the onions. Peel and slice the carrots. Peel and halve the garlic.

2. 2.

   Wash and pat dry the shanks. Rub with salt and pepper. In a hot Dutch oven, brown the shanks in 2-3 tbsp oil for 5-6 minutes on all sides.

3. 3.

   Remove the shanks, add remaining oil to the pot and sauté the vegetables with tomato paste for a few minutes.

4. 4.

   Place the shanks back, pour in wine and stock, add rosemary, seal the Dutch oven, and place coals on top.

5. 5.

   After 1.5–2 hours, open, turn the shanks, renew coals on top and bottom, and cook for about an hour more. Taste the sauce before serving with potatoes or your choice of sides.