Lamb Shank Slices

Ingredients

• 1 onion
• 1 Garlic clove
• 4 slices lamb shank (about 300 g each)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 200 ml rosé wine
• 700 ml meat broth
• 150 g sun‑dried tomatoes (without oil)
• 3 Carrots
• 1 sprig rosemary
• 2 stems oregano

Instructions

1. 1.

   Peel the onion and garlic clove. Dice the onion finely, mince the garlic. Rinse the lamb shank slices, pat dry, slit the tendons around them several times, and season with salt and pepper.

2. 2.

   Heat the oil in a large pot, sear the lamb shanks all sides until browned, then remove from the pot. Add the onions and garlic to the pot, sauté until translucent, stir in the tomato paste, cook briefly, deglaze with about 100 ml wine and reduce. Add the remaining wine and reduce again. Return the lamb shanks, pour in a little broth. Cover and simmer over low heat for about 1½ hours, adding more broth as needed.

3. 3.

   Meanwhile peel the carrots and cut them diagonally into roughly ½ cm thick slices. Slice the sun‑dried tomatoes into thin strips. Add both vegetables with the herbs to the pot during the last ~35 minutes of cooking and let them simmer together.

4. 4.

   Taste, adjust seasoning, and serve. A nut bread pairs nicely.