Lamb Roast

Ingredients

• 1.6 kg lamb shank from a milking sheep (1.2-1 lamb shank)
• 2 tbsp clarified butter
• 2 cloves garlic
• 1 sprig thyme
• 1 bay leaf
• 2 slices ginger
• Salt
• Pepper
• 8 shallots
• 8 small carrots
• 200 g celery
• 400 g spring onions
• 0.25 l dry white wine
• 500 ml veal stock
• 3 tbsp chopped spring herbs (coarsely chopped)
• 600 g potatoes (starchy, boiling type)
• 1 bunch radishes
• 30 g Butter
• 200 ml milk

Instructions

1. 1.

   Peel and halve the garlic cloves, separate the shallots, trim back the roots. Peel the small carrots and trim the greens. Clean, peel, and cut the celery into bite-sized pieces. Season the lamb shank with salt and pepper, rub it with garlic, and sear it in hot clarified butter in a roasting pan on all sides. Add the shallots, thyme, bay leaf, and garlic; place on a medium rack at 180 °C and roast for about 1 hour. After an hour add carrots, celery, and ginger, pour in some white wine, return to the oven and cook for another 30 minutes. Meanwhile clean the spring onions. Boil the potatoes in plenty of salted water, peel the radishes and slice them thinly, warm the milk. Remove the meat from the oven, lift it out of the pan onto a platter, cover with foil and place back in the oven at 100 °C. Add the remaining wine and lamb stock to the roasting pan, add the spring onions, and simmer for about 5–10 minutes. Remove bay leaf and thyme, season with salt and pepper. Reduce the sauce further if desired.

2. 2.

   Drain the potatoes, press them through a potato masher, and whisk in milk to make a purée. Melt butter in a pan, add radishes, season with salt and pepper, fold into the purée. Fold herbs into the sauce. Slice the lamb shank from the oven, arrange slices on plates with sauce, vegetables, and purée decoratively, garnish with herbs if desired, serve hot.