AuthorGeo FoodsCategoryMuttonIngredients
Preparation
Wrap the ends of the bones in aluminium foil.
Season the lamb shanks with salt and pepper and brown on all sides in rapeseed oil in a rotisserie grill. Remove and set aside.
Prepare the shallots, carrots, celeriac and leek and cut into small cubes. Saute in the same rotisserie grill, add tomato puree a little more. Add the veal stock and reduce the gravy.
Add the paprika powder, bay leaves, thyme and season with salt and pepper. Return the lamb shanks to the sauce, cover and roast for 50 - 60 minutes in the oven at 190 C.
Wash and prepare the vegetables and cut in to the desired shapes.
Mix butter with salt, sugar and pepper, add a little water and cooked until glazed.
Serve the lamb shanks on pre-warmed plates, pour over a little sauce, arrange the glazed vegetables and sprinkle a little pistachio pesto. Serve with potato gratin.
Related RecipesLamb & Spinach Curry Mutton Karahi NAMKEEN HANDI Ingredients
Lamb Shank 0.35 kg Sunflower Oil 0.02 Li Sea Salt, Coarse 0.004 kg Pepper Corn White Whole 0.002 kg Shallots 0.02 kg Carottes 0.02 kg Palatine Carrot Yellow 0.02 kg Celeriac 0.02 kg Leek 0.02 kg Tomato Puree 0.02 kg Paprika Sharp 0.002 kg Bay Leaves 0.001 kg Spring Carrots 0.02 kg Mini Patisson 0.04 kg Sugar 0.02 kg Butter 0.02 kg Pistachio Pesto 0.02 kg Potato Gratin 0.15 kgDirections
1Wrap the ends of the bones in aluminium foil.
Season the lamb shanks with salt and pepper and brown on all sides in rapeseed oil in a rotisserie grill. Remove and set aside.
Prepare the shallots, carrots, celeriac and leek and cut into small cubes. Saute in the same rotisserie grill, add tomato puree a little more. Add the veal stock and reduce the gravy.
Add the paprika powder, bay leaves, thyme and season with salt and pepper. Return the lamb shanks to the sauce, cover and roast for 50 - 60 minutes in the oven at 190 C.
Wash and prepare the vegetables and cut in to the desired shapes.
Mix butter with salt, sugar and pepper, add a little water and cooked until glazed.
Serve the lamb shanks on pre-warmed plates, pour over a little sauce, arrange the glazed vegetables and sprinkle a little pistachio pesto. Serve with potato gratin.
Ingredients
Directions
Wrap the ends of the bones in aluminium foil.
Season the lamb shanks with salt and pepper and brown on all sides in rapeseed oil in a rotisserie grill. Remove and set aside.
Prepare the shallots, carrots, celeriac and leek and cut into small cubes. Saute in the same rotisserie grill, add tomato puree a little more. Add the veal stock and reduce the gravy.
Add the paprika powder, bay leaves, thyme and season with salt and pepper. Return the lamb shanks to the sauce, cover and roast for 50 - 60 minutes in the oven at 190 C.
Wash and prepare the vegetables and cut in to the desired shapes.
Mix butter with salt, sugar and pepper, add a little water and cooked until glazed.
Serve the lamb shanks on pre-warmed plates, pour over a little sauce, arrange the glazed vegetables and sprinkle a little pistachio pesto. Serve with potato gratin.