Confit Lamb shank with rosemary and tender carrots
Preparation time: 15 min
Cooking time: 15 min
- 4 lamb shanks
- 8 carrots
- 2 sprig of rosemary
- 1/4 cup of honey
- 2 tbsp of veal stock
- 1 sliced onion
- Salt pepper
Preheat the oven to 320°F
Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
Brown the lamb shanks on each side then add the onions. Season.
Add the honey and veal stock then the rosemary.
Cook in the oven for 2 hours, basting regularly.
Add the peeled and halved carrots 30 min before the end of cooking.
Bon appétit !