Tender Lamb Shank with Honey (Print Version)
# Ingredients:
→ Seasonings and Aromatics
01 -
20cl of Muscat from Beaumes-de-Venise
02 -
A whole head of garlic
03 -
Two tablespoons of linden honey
04 -
A couple of sprigs of thyme
05 -
Two large rosemary branches
06 -
A splash of olive oil
07 -
Salt and pepper to taste
→ Vegetables and Sides
08 -
40g of butter
09 -
Half a kilo of baby potatoes
→ Meat
10 -
3 lamb shanks
# Instructions:
01 -
Crush the thyme and rosemary leaves and mix them into the linden honey to create a fragrant marinade.
02 -
In a hot pot, brown the shanks using olive oil. Sprinkle on some salt and pepper. Coat with the honey and herb mix and sear again briefly. Deglaze the pot by pouring in the Muscat. Add unpeeled garlic cloves along with a splash of water.
03 -
Bake on static heat at 150°C for two and a half hours. Make sure to turn the shanks every 30 minutes so they cook evenly.
04 -
Boil the potatoes for 10 minutes upfront. Toss them in a pan with butter, a sprinkle of oil, some crushed garlic, and your choice of herbs. Add salt and pepper, stirring frequently. Spoon some melted butter over them as they cook.
05 -
Take the shanks out of the pot. Strain the sauce and reduce it over high heat until it thickens like syrup. Serve the lamb with the roasted potatoes, drizzle the sauce on top, and garnish with rosemary and cooked garlic.
# Notes:
01 -
A cast iron or earthenware pot is a must for best results.
02 -
Always bake using static heat rather than a fan oven.
03 -
The sauce should be properly reduced to a thick, syrupy texture.