Lamb Roast

Ingredients

• 1 handful fresh herbs (e.g., rosemary, thyme, oregano, basil)
• 1 Garlic clove
• 40 ml olive oil
• 1 lamb shank (about 2.5 kg with bone)
• Salt
• Pepper (freshly ground)
• 2 carrots
• 2 onions
• 300 g celery root
• 150 ml dry white wine

Instructions

1. 1.

   Step 1: Rinse the herbs, shake off excess water and remove leaves or needles.

2. 2.

   Step 2: Finely chop the herbs together with the peeled garlic.

3. 3.

   Step 3-4: Lightly oil a baking tray. Wash the lamb shank, pat it dry, and season all around with salt and pepper. Sprinkle the herbs over it and massage them into the meat.

4. 4.

   Step 5: Peel and clean the carrots, onions, and celery root; cut into large chunks. Arrange them around the meat on the tray.

5. 5.

   Step 6: Cover the tray with cling film and let marinate at room temperature for about 3 hours.

6. 6.

   Step 7: Preheat the oven to 200 °C (fan). Drizzle the remaining olive oil over the meat, pour in the wine, and place in the hot oven. Roast for ~30 minutes, then lower the temperature to 180 °C and continue cooking for another ~1.5 hours.

7. 7.

   Step 8: Baste the shank with its own juices during roasting; add more wine or water if needed.

8. 8.

   Step 9: Remove the finished meat from the oven and let it rest, wrapped in foil, for about 10 minutes.

9. 9.

   Step 10-11: Unwrap the shank, pour the remaining juices into the tray to make a sauce. Separate the meat from the bone and cut into bite‑sized pieces.

10. 10.

    Step 12: Plate the lamb with the sauce and garnish with rosemary if desired.