Name: Lamb shank with garden vegetables
Ingredients: 2 Lamb shank; 6 potatoes; 4 big carrot; 1 small red or green cabbage; 1 nice tomato; 4 Cloves of garlic; 1 tbsp butter; 3 tbsp maple syrup or honey; ½ cup dry white wine; 2 pinches rosemary; 2 pinches coriander; 2 pinches thyme; 2 pinches parsley; salt and pepper

The lamb shank comes from the hind leg of the lamb, just below the leg. Its shape is reminiscent of a mouse, hence its name. This piece is cooked roasted or in the same way as the shanks, either in ossobuco, some prepare it in confit. Lamb's favorite spices are without a doubt rosemary, but also coriander and thyme and glazed with maple syrup or honey, it's delicious! Serve with market garden vegetables or with a risotto.

CategoryFrench cuisine, From the butcher

Yields1 Serving

Ingrédients principales

2 Lamb shank

6 potatoes

4 big carrot

1 small red or green cabbage

1 nice tomato

4 Cloves of garlic

Pour la cuisson

1 tbsp butter

3 tbsp maple syrup or honey

½ cup dry white wine

Assaisonnements

2 pinches rosemary

2 pinches coriander

2 pinches thyme

2 pinches parsley

salt and pepper

Heat the oven to 370°F. Brown the mice in the butter directly in an ovenproof casserole dish.

Coat the mice with maple syrup or honey, caramelize over medium heat and deglaze with white wine, add half the spices (rosemary, coriander, thyme, parsley), add the garlic using a press , salt and pepper and reduce by half.

Cover and bake for 30 mins.

Peel the potatoes and carrots, cut them into large pieces. Cut the cabbage in sections and the tomato in half. Put in the casserole after the previous 30 minutes. Add the rest of the spices to the vegetables, cover and put back in the oven for 3/4 to 1 hour. Remove the lid and leave uncovered for another 15 minutes.

I like red cabbage, but note that it will color the other vegetables, to reduce the colouring, place the cabbage, the mice, the carrots and completely opposite the potatoes 😉 But hey... some purple potatoes are not bad either 😉

Serve without fuss!

Étapes en image

Ingredients