Lamb Roast

Ingredients

• 1 lamb shank (with bone approx. 1.5 kg)
• 4 tbsp olive oil
• 1 tbsp herbs de Provence
• Salt
• Pepper (freshly ground)
• 2 fresh garlic cloves
• 8 shallots
• 200 ml dry white wine
• 4 untreated lemons
• 3 sprigs rosemary

Instructions

1. 1.

   Preheat the oven to 80°C with fan and top heat.

2. 2.

   Rinse the lamb and pat it dry. Mix the oil with herbs, salt, and pepper and rub this mixture all over the meat. Brown the lamb in a roasting pan on all sides. Peel and halve the garlic and shallots horizontally. Add them to the lamb, sauté briefly, then pour in the wine and cook in the oven for 5–6 hours. During cooking, baste the meat with roast sauce and add water as needed.

3. 3.

   Wash the lemons hot, dry them, grate them, and cut them in half. Remove rosemary sprigs and add them with lemon halves to the pan during the last hour of roasting.

4. 4.

   During the final stage, turn on the grill to brown everything. Arrange the roast on a platter, season the jus, and drizzle it over the meat.