Ingredients for 4 people

About 1kg lamb shanks, off bone
1 cup diced carrots
1 cup diced parsley root
1 cup diced celery
1 cup diced onions
3 cloves garlic, minced
1 stalk thyme
1 teaspoon tomato paste
¼ cup red wine
Salt and pepper to taste
45 tablespoons olive oil
2 cups tomato juice
2 cups beef broth

Preparation

Season lamb shank with salt pepper and garlic. Put 3 tablespoons of olive oil in a Dutch oven. Slowly roast the lamb from all sides. Set aside. Put the rest of the oil in the Dutch oven and roast carrots, onions, celery and parsley root for 3-4 minutes on medium heat. Add tomato paste. Roast 2 more minutes. Add red wine and ¼ of tomato juice and broth. Let it reduce. Add a second quarter of tomato juice and broth. Add the stalk of thyme. Now put the lamb shank on top of the vegetables. Place in 160 degrees Celsius oven. Let the shanks roast for 2-2.5 hours. Add broth and tomato juice in ½ cup increments every 20 minutes. When all the liquid has been added, use a basting tool to continue to moisten the meat. You can also turn the meat to keep it from being too dry on one side.

Take the lamb out of the Dutch oven and wrap it in aluminum foil and put it back in the warm, switched-off oven. Put the vegetables on the stove. Remove the thyme stalk.

Make a sauce from the vegetables using a blender. Slice the lamb shank to plate. A nice side dish are green beans and potatoes Boulangeres or mashed potatoes.

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.

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