Braised lamb shanks

Ingredients for 4 servings:

• 4 lamb shanks, rear
• 6 tbsp mustard, medium hot
• 4 garlic cloves
• 3 sprig(s) Thyme (maybe more)
• 3 sprigs rosemary (or more if desired)
• ¼ liter red wine (more if desired)
• 1 jar Lamb stock
• 125 ml broth (more if desired)
• 2 bay leaves
• 2 carrots
• 2 onions
• ½ leek(s)
• Clarified butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Season the lamb shanks with salt and pepper and sear them all over in clarified butter in a roasting pan. I don’t trim the lamb shanks, as the braising process renders most of the fat, giving the sauce a rich consistency. Chop half of the herbs and mix them with 1-2 crushed garlic cloves and the mustard to make a marinade. Remove the lamb shanks from the roasting pan and rub them with the mustard and herb marinade. Chop the vegetables, add them to the roasting pan with the remaining herbs, and place the lamb shanks on top. Pour in the broth, lamb stock, and red wine, cover, and braise in the oven at 180°C for about 1.5 to 2 hours. Remove the lamb shanks, discard the thyme sprigs, rosemary sprigs, and bay leaves. Purée the sauce with a hand blender. Alternatively, purée the vegetables separately and add them to the sauce, if desired. Season the sauce to taste and serve with the lamb shanks. Serve with rosemary potatoes and vegetables.