Lamb Leg with Shallots and Rosemary

Ingredients

• 1 kg boneless lamb shank (deboned)
• Salt
• black pepper (freshly ground)
• 4 Garlic cloves
• 4 sprigs thyme
• 2 sprigs Rosemary
• 4 tbsp olive oil
• 700 g small potatoes (firm‑cooking)
• 6 shallots
• 400 g cocktail tomatoes
• 0.3 l red wine
• 0.4 l veal stock
• 1 tsp rosemary honey (or blossom honey)
• rosemary for garnish

Instructions

1. 1.

   Wash the lamb, pat dry, season both sides with salt and pepper. Peel the garlic, finely chop it and rub it into the meat. Insert a sprig of rosemary and thyme into each bone cavity and tie the meat with kitchen twine. Preheat the oven to 180 °C (convection). Brown the meat in hot olive oil in a roasting pan from all sides, then roast in the preheated oven on the middle rack for about 15 minutes.

2. 2.

   Meanwhile peel the potatoes. Peel and halve the shallots. Briefly blanch the tomatoes in hot water, cool them, then remove their skins. Add the red wine and stock to the meat, along with the remaining herbs. Add the potatoes and shallots, then simmer everything for about an hour, occasionally basting the meat with the pan juices. After the cooking time, add the tomatoes. Mix the honey with 1–2 tbsp of pan juice, salt and pepper, then brush the roast with this mixture. Cook for another 10 minutes. Taste the sauce, slice the meat for serving, arrange it on a warmed platter with the vegetables, and garnish with rosemary.