Lamb shanks in the oven

Ingredients for 4 servings:

• 4 lamb shank(s) approx. 300 – 400 g each
• 150 g carrot(s)
• 100 g parsley root(s)
• 100 g celeriac
• 100 g leek
• 100 g shallot(s)
• 2 garlic cloves
• 20 g ginger
• 30 g biscuit(s) (peppernut biscuits), brown
• 1 small orange(s)
• 1 tbsp, heaped paprika paste, mild
• 1 tbsp, leveled tomato paste
• 200 ml port wine
• 500 ml Lamb stock
• 100 ml soy sauce, dark, naturally brewed
• n. B. Salt and pepper, white, finely ground, for seasoning
• possibly sauce thickener
• Fat for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours

an ideal holiday feast for the family

Marinate or pickle the lamb shanks according to this recipe: https://www.chefkoch.de/rezepte/3456881515087564/Lammhaxe-marinieren.html Then pat the shanks dry lightly with kitchen paper. Clean and dice the vegetables, including the ginger. Also clean and thinly slice the onions, shallots, and garlic cloves. Remove some of the zest from the orange before squeezing out the juice. Sear the shanks in a preheated roasting pan with a little fat. Then remove and set aside in a warm place. Add the vegetables, ginger, shallots, garlic, some finely chopped orange peel, and both types of pith to the hot roasting pan and sear. A golden brown coating is allowed to form, as this contains the flavors our palate desires. Deglaze the vegetable mixture with the port wine and add the crushed biscuits. Allow the wine to reduce completely, as we only need the spices from the wine. Then deglaze with the stock, orange juice, and soy sauce, loosening the residue with a wooden spoon. Place the knuckles back on the bed of vegetables. Place the covered roasting pan in the preheated oven and roast the knuckles at 180°C for approximately 1 hour and 45 minutes. Let the meat rest for approximately 5 minutes before serving. In the meantime, strain the sauce through a sieve and thicken with a little sauce thickener if necessary. Serve with dumplings, spaetzle, boiled potatoes, or boiled potatoes.