What is better than a well-cooked lamb shank with Wildeklawer potatoes, onions and carrots in winter?

Try this delicious recipe.

Ingredients:

• 4 lamb shanks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large Wildeklawer onion, chopped
• 4 garlic cloves, minced
• 2 large Wildeklawer carrots, peeled and cut into chunks
• 4 Wildeklawer potatoes, peeled and quartered
• 2 cups beef or lamb broth
• 1 cup red wine
• 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions:

1.⁠ ⁠Preheat the oven:
Preheat your oven to 160°C (320°F).

2.⁠ ⁠Season and sear the lamb shanks:
Season the lamb shanks generously with salt and pepper.
Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
Sear the lamb shanks on all sides until browned, about 8-10 minutes. Remove the shanks from the pot and set them aside.

3.⁠ ⁠Prepare the vegetables:
In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes.

4.⁠ ⁠Add the liquids and seasonings:
Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
Add the beef or lamb broth, diced tomatoes, and tomato paste. Stir to combine.
Return the lamb shanks to the pot, along with the rosemary, thyme, and bay leaves.

5.⁠ ⁠Add the vegetables:
Add the Wildeklawer carrots and potatoes to the pot, nestling them around the lamb shanks.

6.⁠ ⁠Cook the lamb shanks:
Cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb shanks in the oven for about 2.5 to 3 hours, or until the meat is tender and falls off the bone.

7.⁠ ⁠Finish and serve:
Once the lamb shanks are done, remove the pot from the oven.
Carefully remove the lamb shanks and vegetables from the pot and place them on a serving platter.
Skim any excess fat from the surface of the cooking liquid and discard the rosemary, thyme, and bay leaves.
If desired, simmer the cooking liquid on the stovetop to reduce and thicken it slightly.

8.⁠ ⁠Serve:
Serve the lamb shanks hot, with the Wildeklawer potatoes and carrots, drizzled with the reduced cooking liquid.

Enjoy your delicious lamb shank with Wildeklawer potatoes and carrots!