Braised lamb shanks

Ingredients for 4 servings:

• 4 shank(s) (lamb shanks, 500 – 600 g each)
• 3 m.-large carrot(s)
• 2 m.-sized onion(s)
• 1 bulb(s) garlic
• 4 tbsp oil
• 3 tbsp tomato paste
• ½ liter red wine
• ½ liter meat broth or stock
• salt and pepper
• rosemary
• Thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 50 minutes

delicious and indescribably tender

Peel and wash the carrots and chop into large pieces. Peel and dice 2 onions. Remove and peel the garlic cloves. Wash the herbs. Wash the lamb shanks, pat dry, and season with salt and pepper. Heat the oil in a roasting pan and sear the shanks all over. Then remove from the roasting pan. Fry the carrots, diced onion, and garlic cloves in the hot oil. Add the tomato paste and sauté. Deglaze with the wine and meat stock. Add the shanks and herbs and bring to a boil. Cover and braise in a hot oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3) for about 2 hours, turning the shanks once.