Lamb shanks with carrots, kohlrabi and braised tomatoes

Ingredients for 4 servings:

• 4 shank(s), lamb shanks approx. 350 g each
• 250 ml Lamb stock
• 100 ml red wine
• 4 sprigs rosemary
• 6 sprigs of thyme
• 1 kohlrabi
• 10 carrots
• 250 g tomato(s), date-cherry
• ½ stalk(s) leek
• 1 onion(s)
• 4 garlic cloves
• olive oil
• 1 tbsp butter
• salt and pepper
• Vinegar (Crema di Balsamic vinegar)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the lamb shanks in cold water, dry with kitchen paper, and remove any excess fat. Then rub with pepper and salt. Peel the onion and roughly dice it along with 2 carrots. Slice the leek into rings and press in 2 garlic cloves. Heat 2 tablespoons of olive oil in a roasting pan and sear the shanks all over. Add the vegetables and sear briefly. Deglaze with red wine and lamb stock and simmer the shanks in a covered pan on the stove over low heat for about 1 hour. Remove the shanks from the pan and keep warm. Pour the braising liquid through a fine sieve into a saucepan and reduce by half over high heat. If the sauce hasn’t yet reached the desired consistency, thicken with a little cornstarch or a few cold pieces of butter. Season with Crema di Balsamico, pepper, and salt. Meanwhile, peel the kohlrabi, peel the carrots with a vegetable peeler, and dice both vegetables. Melt 1 tablespoon of butter in an uncovered pan with high sides, add the diced vegetables and 2 tablespoons of water, and cook over medium heat, stirring occasionally. After about 15-20 minutes, the water will have evaporated and the vegetables will be al dente. If you prefer them to be softer, you can simply continue cooking over low heat; they won’t burn because they are coated in butter. Finally, season with pepper and salt. Place the tomatoes in a saucepan and drizzle with 1 tablespoon of olive oil. Add 2 cloves of garlic and 2 sprigs of rosemary. Braise the tomatoes with the lid on over low heat for about 15-20 minutes. Season with pepper and salt. Place the knuckles on the plates, cover with sauce, and serve the vegetables alongside. Jacket potatoes make a good side dish.