Lamb shanks low temperature

Ingredients for 3 servings:

• 3 lamb shanks
• 450 g soup vegetables, frozen
• 70 g tomato paste
• 1 bottle of red wine
• 500 ml vegetable stock or lamb stock
• 2 garlic cloves
• Herbs of Provence
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 16 hours; Total time approx. 16 hours 30 minutes

simplest preparation for juicy, buttery meat

Brown the vegetables in an ovenproof casserole dish until lightly roasted. Add the tomato paste and roast it slightly, which will reduce the acidity and intensify the flavor. Deglaze the roasted vegetables with a generous splash of red wine and allow the wine to evaporate completely. Repeat this process several times until about half of the red wine has been used up. Wash and dry the lamb shanks, and season all over with salt and pepper. Place the shanks in the casserole dish, pour in the remaining red wine and stock until the shanks are almost completely covered. Press in the garlic cloves and add them with the spices. Cover the casserole dish, place it in the oven, and cook at 80°C (top/bottom heat) for at least 16 hours (we recommend using an oven thermometer to check the temperature). This way, the lamb is cooked gently, remains moist, and becomes buttery tender. Tip: The cooking time can easily be extended to up to 24 hours, so this dish is best prepared overnight. Before serving, remove the lamb shanks from the pot, puree the sauce with a hand blender, and season with salt and pepper. If desired, the sauce can be refined with butter or sour cream and a little balsamic vinegar.