Lamb Shank Roast with Rosemary

Ingredients

• 1 Lamb shank (ca. 2,5 kg)
• Sea salt
• Pepper (freshly ground)
• 6 tbsp Olive oil
• 2 Garlic cloves
• 1 Lemon (juice)
• 1 bundle rosemary sprigs
• 1 tbsp honey

Instructions

1. 1.

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

2. 2.

   Wash the lamb, pat dry (bind in shape if needed) and season with salt and pepper. In a pan, sear all sides in 2 tbsp hot oil. Add the horizontally halved garlic cloves and 2-3 rosemary sprigs, deglaze with a splash of water. Roast for 2.5–3 hours.

3. 3.

   Remove needles from two rosemary sprigs and finely chop. Mix with lemon juice, remaining oil, rosemary and honey. Brush the lamb every ~60 minutes during the last hour. Add a little water if needed and pour over the meat.

4. 4.

   Serve on the remaining rosemary sprigs for presentation.