Lamb Roast with Asparagus

Ingredients

• 1 lamb shank (about 1.8 kg with bone)
• 2 untreated lemons
• 8 shallots
• 2 Garlic cloves
• 6 tomatoes
• Salt
• Pepper
• 4 tbsp olive oil
• 200 ml red wine
• 200 ml lamb stock
• 2 sprigs Rosemary
• 1 kg green asparagus
• 1 Pomegranate
• 1 tbsp grenadine

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with both fan and conventional heat.

2. 2.

   Wash the lemons and cut them into wedges. Peel and slice the shallots into wedges. Peel the garlic and thinly slice it. Boil the tomatoes, shock in cold water, peel, quarter, seed and dice them.

3. 3.

   Rinse the lamb and pat dry. Season with salt and pepper and brown all over in a roasting tin or Dutch oven using 2 tbsp hot oil. Add the lemons, shallots and garlic and cook briefly. Deglaze with wine and add some stock. Place the rosemary sprigs on top and roast in the oven for about 2½ hours, turning the lamb regularly and adding more stock as needed.

4. 4.

   Peel the lower third of the asparagus and sauté the spears in the remaining hot oil. Season with salt, pour a little water over them, cover and steam gently for about 1 minute.

5. 5.

   Halve the pomegranate, press it to release juice and knock out the seeds.

6. 6.

   Remove the lamb from the sauce and season the sauce with the syrup, salt and pepper. Arrange the shank on a plate with the vegetables, drizzle some sauce over it and garnish with pomegranate seeds. Serve the remaining sauce separately.