Tender Lamb Shanks with Honey (Print Version)
# Ingredients:
→ Seasonings and Herbs
01 -
A whole garlic head
02 -
A couple of nice sprigs of rosemary
03 -
Two thyme sprigs
04 -
2 tbsp of linden honey
05 -
200 ml of Muscat wine from Beaumes-de-Venise
06 -
Olive oil
07 -
Salt and pepper
→ Meat
08 -
3 lamb shanks
→ Side Dish
09 -
Half a kilo of baby potatoes
10 -
40 grams of butter
# Instructions:
01 -
Strip the leaves off the rosemary and thyme, then crush them. Mix those together with the linden honey so you’ve got a fragrant marinade.
02 -
Heat up some olive oil in a heavy-bottomed pot, then brown the lamb shanks in it. Season them with salt and pepper. Coat the lamb with the honey-herb blend, giving another quick sauté to brown them again. Pour in the muscat wine, toss in the unpeeled garlic cloves, and add half a cup of water.
03 -
Let it cook at 150°C (static heat) for 2 1/2 hours. Be sure to turn the lamb shanks every 30 minutes so they cook evenly.
04 -
Boil the baby potatoes for about 10 minutes. Then, fry them up in a pan with butter, olive oil, herbs, and a squashed garlic clove. Sprinkle on some salt and pepper, and make sure to baste them with the flavorful butter while cooking.
05 -
Take the lamb shanks out. Strain the cooking juices and let them simmer over high heat until you get a syrupy sauce. Serve the lamb with the potatoes, pour over the sauce, and garnish with rosemary sprigs and the baked garlic.
# Notes:
01 -
Using a cast iron or clay pot is key to proper cooking.
02 -
Stick with static oven heat for the baking step!
03 -
You want that reduced sauce to be thick and syrupy for the best results.