Honey-roasted lamb shank with fennel pan-seared rhubarb and olive oil

Ingredients

• 4 pieces Lamb shanks
• 400 g Fresh rhubarb
• 2 tbsp Runny honey
• 1 tsp Fennel seeds
• 4 tbsp Olive oil
• 4 cloves Garlic cloves
• 4 sprigs Rosemary sprigs
• 15 cl Red wine
• 25 cl Veal stock
• 40 g Unsalted butter
• 2 pieces Shallot
• to taste Salt
• to taste Black pepper
• 60 g Baby spinach

Method

1. Preheat the oven to 140°C. Season the lamb shanks with salt and pepper.
2. In a Dutch oven, heat a little olive oil and sear the shanks on all sides until golden brown. Set aside.
3. In the same Dutch oven, add the sliced shallots, crushed garlic, and rosemary. Sauté for 2 minutes.
4. Return the shanks to the pot, cover, and bake for 2 hours at 140°C, turning halfway through.
5. Remove the shanks and keep them warm. Skim the fat from the cooking juices and set aside.
6. Increase the oven temperature to 190°C. Brush the shanks with a little honey and place them under the broiler for 5 to 8 minutes to caramelize the surface. Keep warm.
7. Meanwhile, prepare the rhubarb: wash and cut the stalks into 3 cm pieces.
8. Melt the butter in a hot skillet. Add the rhubarb and crushed fennel seeds. Sauté for 3 minutes over high heat.
9. Add the remaining honey and let it caramelize slightly for 2 minutes. The rhubarb should be tender but still hold its shape. Keep warm.
10. For the jus: in the degreased Dutch oven, deglaze with the red wine, scraping up any browned bits. Add the veal stock and the reserved cooking juices. Reduce by a third over high heat until it lightly coats the back of a spoon. Strain and keep warm.
11. To plate: divide the baby spinach among warm plates. Place a lamb shank in the center. Arrange the rhubarb pieces around it. Drizzle with the jus and serve immediately.

Nutrition

Per serving

Energy

357.7 kcal

Protein

7.25 g

Carbohydrate

14.31 g

Fat

27.8 g

Fibre

3.18 g

Calcium

169.9 mg

Iron

1.2 mg

Magnesium

42.9 mg