Lamb Roast

Ingredients

• 1 small boneless lamb shank (from a milking lamb, tied with kitchen twine)
• 4 tbsp oil
• 100 ml red wine
• 400 ml veal stock
• 2 tbsp Tomato paste
• 4 Garlic cloves
• 1 onion
• 1 Carrot
• 150 g Celery Root (1 piece)
• Salt
• ground pepper
• 1 sprig thyme
• 2 bunches baby carrots
• 1 tbsp butter
• 1 kg potatoes (starchy, boiling type)
• 3 egg yolks
• 300 g grated Gouda cheese
• 2 tbsp butter
• 50 g flour
• Salt
• ground pepper
• nutmeg
• flour (for coating)
• bread crumbs (for coating)
• frying oil

Instructions

1. 1.

   Peel and dice the onion, garlic, carrot, and celery root.

2. 2.

   Season the lamb with salt and pepper and sear it in hot oil in a roasting pan on all sides; remove. Add the vegetables to the pan and brown them, stir in tomato paste, pour in red wine and stock, add thyme, bring to a boil, then return the meat to the pan. Roast in a preheated oven at 140°C (O/W) for about 1½ hours, basting with pan juices occasionally.