ROASTED LAMB SHANK
Cooking Time: 120-150min
Number of People: 2-3
Clean the meat if it has extra fat. Dip into flour and shake the meat nicely to get rid of extra flour. Pour some olive oil into the fry pan, heat up and start frying the lamb shanks. (Keep attention to the frying lamb shanks, dont forget to turn them occasionally)
While lamb shanks being fried slowly, start adding your vegetables one by one.
Add pearl onions, sliced spring onions, 2-3 pcs of cherry tomatoes, carrots, celery and garlic next to the meat. Also add thyme and rosemary on the meat for extra taste.
When meat and vegetables are ready, add some extra virgin olive oil to your small casserole and move your lamb shanks and vegetables to the casserole.
Either with a home made or ready vegetable stock, mix one or two spoons of tomato paste and add onto your meal and cook 2 hours on slow fire.
After your lamb shanks are ready, move the meal from casserole to a roasting pan, add some sliced fresh basil, freshly grounded pepper and sea salt on it per taste and voila.