Braised Leg Of Lamb On Bean Ratatouille

Delicious leg of lamb from the roaster on a bed of fresh vegetables

Ingredients for 4 persons

Lamb shank

• approx. 1,600g fresh leg of lamb
• 2 green onions
• 3 cloves of garlic
• 250g carrots
• 1 bunch of spring leeks
• 1 tbsp each of Dijon mustard, sweet mustard
• 2 tbsp olive oil
• 1 tbsp clarified butter
• 2 tbsp tomato paste
• 250ml red wine, dry
• 200ml vegetable stock
• 8 rosemary tips
• 1 tbsp smoked paprika
• 4 sprigs of thyme
• 2 lovage branches
• 1 tbsp butter flakes
• Salt pepper

Bean Ratatouille

• 200g green beans
• 50ml olive oil
• 1 shallot, finely diced
• 1 garlic clove, finely diced
• 2 red peppers, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 4 tomatoes, seeded & diced
• 150g white beans, cooked
• 1 pinch of sugar
• 40-50g herbs de Provence
• 100ml vegetable stock
• Salt pepper

Preparation

Lamb shank

1. Preheat the oven to 200 degrees circulating air. Clean, wash, and cut the onions, garlic cloves, carrots, and spring onions into small pieces.
2. Pat the meat dry, season with salt, and pepper, and coat with Dijon and sweet mustard. Heat olive oil and clarified butter in a roasting pan and fry the meat until golden brown on all sides.
3. Add the vegetables, spread them evenly in the roaster, and roast them. Add tomato paste and simmer briefly. Then pour in red wine and broth, add rosemary tips, thyme and lovage sprigs, and smoked paprika, and cook in the oven for approx. 90-100 minutes.
4. After approx. 90 minutes, remove the meat from the roaster and set it aside. Pour the sauce through a sieve and thicken with cold butter flakes using a whisk. Cut the meat into thin slices and place in the sifted sauce.

Bean Ratatouille

1. Wash the green beans, remove the ends, chop, and cook in a saucepan of salted water until al dente.
2. In a large saucepan, heat the olive oil and sauté the diced shallot and garlic until translucent. Then add the peppers, zucchini, eggplant, tomatoes, white beans, and pre-cooked green beans. Season with salt, pepper, sugar, and chopped herbs, pour in the vegetable stock, and simmer briefly.
3. Divide the ratatouille among the plates, place a slice of lamb shank on each and serve with a generous spoonful of sauce.