Categories:
Meat
Oven-roasted lamb shank
Preparation
1
Spread the sunflower oil over the lamb shanks and rub them with the Curry Madras spices. For the coconut sauce, combine the stock and coconut milk. Brown the shanks in oil and deglaze with the coconut sauce. Place everything in a baking dish, cover with aluminum foil, and bake for 2.5 hours in a preheated oven at 150°C (300°F).
2
Cut all vegetables into the desired shape so that they are ready at the same time.
3
After 2.5 hours, remove the foil, add all the chopped vegetables and bake uncovered for another half hour.
Ingredients
- 1500 g lamsschenkel
- 15 g World Spice Blend - Curry Madras kruiden fijn zonder zout (artnr 1164866)
- 200 g knolselderij
- 200 g winterpeen
- 200 g rode ui
- 200 g pompoen (fles)
- 250 g champignons (kastanje)
- 250 ml bouillon (kalfs)
- 250 ml kokosmelk
- 50 ml zonnebloemolie
