Updated: Mar 31
This is the perfect low-carb Easter lunch recipe, made with organic, local lamb and organic vegetables. Happy Easter!
3 lamb shanks
2 tablespoons lard
2 medium onions, sliced
2 small carrots, cut into rounds
1 small parsley root, cut into rounds
1 small piece of celery root, cut into small pieces
3 garlic cloves, sliced
2 dl home-made beef or lamb broth
2 dl dry red wine (optional)
1 tsp tomato puree (optional)
2 fresh rosemary sprigs
2 fresh thyme sprigs
3 bay leaves
1-2 tsp salt, depending how salty the broth is
Grated peel of 1 lemon
Preheat the oven to 140 °C.
Season the shanks with salt and pepper. Heat the lard in a heavy iron pan over medium-high heat. Fry the shanks until brown on all sides, about 6 minutes. Transfer the shanks into a casserole.
Add all prepared vegetables to the pan and sauté until golden, about 8-10 minutes. Transfer the veggies to the casserole. Add the tomato puree, bone broth and wine to the pan, bring it to boil and cook for about 15 minutes. Add the liquid to the casserole. Season with herbs and spices. Cover the casserole and place it into the oven. Cook until the meat is tender, about 3-4 hours.
Remove the casserole from the oven. Take the shanks out and strain the sauce through a fine mesh sieve.
Boil the sauce until thickened, about 10-15 minutes. Season it with salt and pepper. Spoon it over the shanks. Serve with carrot puree.
350 g carrots, thinly sliced
2 dl bone broth (or as much as it covers the sliced carrots in a pot)
100 g duck fat or butter
juice of a half fresh lemon
Cook the carrots until super tender.
Sieve and blend the carrots with the fat until smooth.
Season with salt, nutmeg and lemon juice.