Braised shank of lamb

Preheat oven to 150 degrees. Cut the vegetables in chunks and place in a pot. Braise the butter in a frying pan. Rub the shanks with salt, pepper, and rosemary and add to the pot. Poor in the mixture of wine and water. When the shanks are tender after approximately 3 hours, filter the stock into a saucepan.

Add garlic and rosemary, and reduce to a sauce. Add salt and pepper to taste. Mash the root vegetables and mix in boiled, mashed potatoes if desired.
Serve the mash on a plate, and place the shank on top – and add sauce. Garnish with fresh rosemary and bolied green beans.
Serves 2

2 lamb shanks
3 dl of water
3 dl of red wine
2 carrots
One half celeriac
1 leek
2 onions
Potatos of choice
3 cloves of garlic
1 teaspon of rosemary
Salt and pepper
Brødr Ringstad

The recipe is from:
Brødr Ringstad
Bedriftsveien 10
1890 Rakkestad
[email protected]

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