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Confit Lamb shank with rosemary and tender carrots
Preparation15 min.
Cooking2 h
People4

Confit Lamb shank with rosemary and tender carrots

Ingredients

- 4 lamb shanks
- 8 carrots
- 2 sprig of rosemary
- 1/4 cup of honey
- 2 tbsp of veal stock
- 1 sliced ​​onion
- Salt pepper

Recipe

Preheat the oven to 320°F

1 Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.

2 Brown the lamb shanks on each side then add the onions. Season.

3 Add the honey and veal stock then the rosemary.

4 Cook in the oven for 2 hours, basting regularly.

5 Add the peeled and halved carrots 30 min before the end of cooking.

Bon appetit !

Cristel products used for the recipe

Sauté-pan with Lid - Cristel USA
Sauté-pan with Lid
Casteline Removable handle
$307.99
01/10/2020 04:31:04