Stuffed Lamb Shank with Mediterranean Vegetables

(265 votes)
Total Time Icon
Total time: 5 min
Preparation Time Icon
Prep time: 5 min
Yield Icon
Enough for 2 people

🍓 Ingredients

2 Garlic cloves pressed
2 twigs Rosemary
2 Garlic cloves mortared
2 Lamb - hips 180 g each
10 Rosemary - needles finely chopped
2 twigs Thyme fresh sprigs finely chopped
2 Tomatoes
1 teaspoon Mustard
1 Zucchini
8 Cherry tomatoes
1 Shallot finely diced
1 tablespoon Thyme fresh
  Salt and pepper
  Olive oil

🍽 Instructions

For the stuffing of the lamb shanks, mortar or press through the garlic cloves and mix with mustard and the finely chopped herbs. Cut a pocket in the lamb shanks with a sharp knife, unfold the meat and brush with the stuffing, insert a sprig of rosemary, roll the meat up and tie with butcher’s twine. Skin the tomatoes, remove the seeds and dice the flesh. Cut zucchini into strips, remove the white pulp with the seeds and dice the strips.

Sauté shallot cubes in 1 tablespoon olive oil, add zucchini cubes, mix and cook over medium heat for about 5 minutes, then add diced tomatoes and cherry tomatoes, fold in and heat through but do not boil. Season with thyme leaves, pepper and salt.

Heat 2 tablespoons olive oil in a frying pan and flavor with rosemary sprigs and pressed garlic cloves.

Season lamb shanks with pepper, salt and brown. Place pan in oven preheated to 80° for 40 minutes. A meat thermometer is very helpful for roasting control. After the specified time, the core temperature will be about 60 – 63° and the meat will still be pink inside. Put the vegetables in the center of the plate, remove the string from the meat and place it on top.

As a further garnish, slices of ciabatta baguette go well with it, which have been drizzled with a little olive oil and salted.

📊 Nutrition Facts

Nutritional values per serving:


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