Braised Lamb Shank with Vegetable Saltimbocca

Preheat the oven to 180 °C. Mix the kitchen herbs with 2 tbsp mustard. Season the lamb shanks with salt and pepper and coat with the spice mixture. Roast the shanks with 2 tbsp oil, rosemary, unpeeled garlic and vegetable cubes in the stove for 1 hour.

Turn a few times to the other side and baste with the stock.

Season the vegetable bites or quarters with salt and pepper and roast in 2 tbsp oil until al dente. Remove and drain on kitchen roll. Now top each with 1 sage leaf and wrap each with 1 bacon slice. Roast again briefly in the remaining oil on both sides.

Remove the meat from the heat. Season the gravy with paradeis pulp and the remaining mustard and strain through a sieve. Mix in the butter and refine the sauce with the whipped cream. Serve lamb shanks with vegetable saltimbocca and sauce.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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