Braised lamb shanks

an easy to make sunday roast

📝 Ingredients

• 4 lamb shanks
• 1 onion
• 2 medium sized carrots
• 150 g celeriac
• 1/2 leek
• 2 garlic cloves
• 2 Tbsp tomato puree
• 1 tsp powder sugar
• 150 ml red wine
• 400 ml stock
• 1 Tbsp Ghee
• 2 Tbsp sunflower oil
• 3 sprigs of rosemary
• 3 bay leaves
• 2 cloves
• 3 juniper berries slightly crushed
• salt and pepper

👨‍🍳 Instructions

1. 1Take the lamb shanks out of the fridge and wash them with cold water and dry them with a kitchen towel.
2. 24 lamb shanks
3. 3Preheat the oven to 180°C.
4. 4Season your lamb shanks very generously with salt and pepper.
5. 5Cut your celeriac, onion, leek and garlic in thumb sized pieces.
6. 6Heat the ghee in an ovenproof roasting pan. Ensure it is big enough and can be placed in the oven as well.
7. 7When the ghee is hot, place your lamb shanks in the pan and roast them from all sides. Add the garlic and rosemary. It will take roughly 2 minutes each side.
8. 8Take them out and place them in a deep plate and add the oil to the roasting pan.
9. 9When the oil is hot, add your vegetables. Let them roast and get some colour. This should take you also around 5-10minutes. They should get a nice colour.
10. 10When they have some colour, push them with your spatula to the side of the roasting pan. Add the powdered sugar and let it melt to caramelize. Add the tomato paste and stir everything together.
11. 11Add a generous splash of the red wine and let it reduce.
12. 12Add the rest of the wine, your spices and your stock. Then place back your lamb shanks on top of the veggies.
13. 13Cover your roasting pan with the lid and place it in the oven.
14. 14Let it braise for 2 hours in the oven, turning the lamb shanks every 30 min. But please be careful- its hot!
15. 15After 2 hours, remove the lamb shanks from the roaster and place them on a deep plate to rest while you finish your sauce (jus)
16. 16Now you need a sieve and another pot. Place the sieve above the empty pot and slowly pour the sauce and the cooked vegetables in the pot. Make sure you get the whole sauce out of the pot and then, using your spatula, gently add pressure to the cooked vegetables. Using your spatula, scrape off the pureed vegetables of the bottom of the sieve.
17. 17With this you make sure the sauce is full of flavour and the "pureed" veggies add thickness to your sauce.
18. 18Season your sauce with some salt & pepper and serve your lamb shanks with some mashed potatoes!