Stewed lamb shank
7 servings
150 minutes
Braised lamb shank is an exquisite French dish that embodies the traditions of slow-cooked meat. This dish originated from peasant cuisine, where meat was prepared to become tender and aromatic. The shank absorbs the flavors of white wine, vegetable broth, spices, and herbs, gaining juiciness and rich taste. Marinated cherries, anchovies, and pesto add subtle Mediterranean notes to the dish. A thick aromatic sauce provides richness, while the combination of thyme and rosemary highlights the meaty depth of flavor. This dish is perfect for a leisurely dinner with loved ones, served with fragrant mustard and fresh herbs.
1
Pierce each tomato in five places with a toothpick and pour warm olive oil over them. Add a clove of garlic and a sprig of thyme and rosemary, and let marinate for two to three hours.
- Cherry tomatoes: 3 pieces
- Olive oil: 140 ml
- Garlic: 2 cloves
- Thyme: 4 stems
- Rosemary: 4 stems
2
In a deep skillet, fry the shank in two tablespoons of olive oil on all sides until a light crust forms. Transfer to a baking dish.
- Lamb shanks: 1 piece
- Olive oil: 140 ml
3
In a saucepan, add coarsely chopped onion, carrot, and celery. Add tomato paste and mix. Pour in the wine, simmer slightly, then add vegetable broth, halved garlic head, chili pepper, two sprigs of thyme and rosemary, peppercorns, and bay leaf. Bring to a boil and pour the sauce over the shank.
- Onion: 100 g
- Carrot: 100 g
- Celery stalk: 100 g
- Tomato paste: 20 g
- Dry white wine: 200 ml
- Vegetable broth: 1 l
- Garlic: 2 cloves
- Chili pepper: 10 g
- Thyme: 4 stems
- Rosemary: 4 stems
- Black peppercorns: 1 g
- Bay leaf: 1 piece
4
Bake for one and a half hours at 180 degrees without covering, turning the shank every half hour.
5
Remove the cooked shank. Strain the sauce and keep it on low heat for ten to fifteen minutes to achieve the desired thickness. Warm the shank in it, basting with the sauce, add finely chopped garlic (one clove), thyme, and rosemary (one sprig each), and season with salt and pepper.
- Garlic: 2 cloves
- Thyme: 4 stems
- Rosemary: 4 stems
- Salt: to taste
- Ground black pepper: to taste
6
Place the shank on a plate and pour sauce over it. Arrange peeled cherry tomatoes next to it, decorated with rolled anchovies on top. Drizzle pesto chaotically (it's better to make it yourself: blend 100 ml of olive oil, 50 grams of basil, 10 grams of garlic, and a pinch of salt until smooth). Add a bit of mustard and garnish with basil and cress salad.
- Cherry tomatoes: 3 pieces
- Anchovies: 3 pieces
- Pesto: 30 g
- Wholegrain mustard: 5 g
- Basil: to taste
- Garden cress: to taste
