Roast Lamb with Vegetables

Ingredients

• 1 lamb shank (ca. 1,6 kg)
• 1 lemon
• 6 Garlic cloves
• 0.5 bunch thyme
• 0.5 bunch rosemary
• 500 ml white wine
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 500 g tomatoes
• 16 spring onions

Instructions

1. 1.

   Grate the zest of the lemon and squeeze its juice for the marinate.

2. 2.

   Peel the garlic, finely chop 2 cloves. Strip leaves from the herbs and mix everything with wine and oil. Cover the lamb shank in this mixture and refrigerate for about 24 hours, turning it several times.

3. 3.

   Remove the lamb shank, discard the remaining marinade, season all around with salt and pepper, then place it with the marinade in a large roasting pan or the oven’s fat pan.

4. 4.

   Roast the meat at 250°C on the lower rack for 30 minutes.

5. 5.

   Meanwhile wash and clean the tomatoes and spring onions. Trim the green parts of the spring onions.

6. 6.

   Set the oven to 180 °C and roast for another 30 minutes, then add the tomatoes, spring onions and remaining garlic cloves and cook for an additional 30 minutes. Frequently spoon the braising liquid over the lamb and turn it once.

7. 7.

   Let the roast rest in a turned-off oven for another 15 minutes.