Easy lamb shanks with herb crust

Great to make ahead!

📝 Ingredients

• 4 lamb shanks
• 800 g waxy potatoes
• 600 g tomatoes
• 1 bunch of flat-leaf parsley
• 1 lemon juice and zest
• 60 g Parmesan
• 4 Tbsp breadcrumbs
• 4 cloves of garlic
• 6 Tbsp olive oil
• 2 Tbsp butter
• salt & pepper

👨‍🍳 Instructions

1. 1Rub the lamb shanks with the lemon juice
2. 2Wash the potatoes, peel and cut into 1/2 cm slices
3. 3Cut a cross into the tomatoes with a sharp knife and place in a colander in the sink.
4. 4Blanch the tomatoes in boiling water, peel, quarter, and then deseed them
5. 5Preheat the oven to 180 °C
6. 6Grease an ovenproof casserole dish with 2 tablespoons of the olive oil and line with the potato slices
7. 7Spread a tablespoon of the butter on top of little knobs of butter.
8. 8Place the tomato quarters between the potato slices
9. 9Finely chop the garlic and parsley
10. 10Mix in the breadcrumbs and lemon zest, and set aside 1/3 of the mixture for later
11. 11Mix the remaining mixture into a paste with 4 tablespoons of olive oil.
12. 12Generously salt and pepper the lamb and brush the tops with the paste.
13. 13Place the shanks on the potato slices and cook in the preheated oven for approx. 90 minutes.
14. 14Meanwhile, mix the remaining paste with the grated Parmesan
15. 15After about 75 minutes, increase the oven temperature to 225° and spread the Parmesan and parsley paste with the remaining butter on the lamb.
16. 16Bake for another 15 minutes until crispy and then remove from the oven
17. 17Enjoy!