Lamb Shank Kebap

Ingredients

• 4 lamb shanks (pre‑cooked)
• 3 tbsp Flour
• 2 tbsp butter
• 4 tbsp olive oil
• Salt
• Pepper
• 1 large carrot
• 3 Garlic cloves
• 1 onion
• 2 stalks celery
• 100 g frozen peas
• 2 sprigs thyme
• 0.25 l Vegetable broth

Instructions

1. 1.

   Coat the lamb shanks in flour and brown them in a pan with butter and 2 tbsp olive oil. Pour in 250 ml boiling vegetable broth, season with salt and pepper, and braise the shanks for 15 minutes. Transfer to a preheated oven at 180 °C and cook for about 20 more minutes.

2. 2.

   Meanwhile, peel and dice the carrot. Peel the onion, split it lengthwise, and cut into strips. Peel the garlic cloves and finely mince them. Wash, trim, and slice the celery. Thaw the peas and drain well. In a pan heat the remaining oil and sauté all vegetables except the peas for about 5 minutes. Season with salt, pepper, and thyme. Add the vegetables and peas to the lamb shanks, pour in a little water if needed, and simmer for about 20 minutes until cooked through. Taste again, plate the lamb shanks over the vegetable mixture, garnish with thyme, and serve.