Oven-Baked Lamb Shank

👨‍🍳 Method

To assemble

1. 1
   Leave the meat out of the fridge 1 hour before baking.
2. 2
   Preheat the oven to 160°C (320°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 3
   Sprinkle the paprika, cumin, salt and black pepper over the meat on all sides.
4. 4
   Heat the olive oil in an ovenproof pot and brown the meat 3 minutes per side. Transfer it to a plate.

   ⚙ Pan-fryingStoveCast-iron pot

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 5
   Add the onion and carrot to the oil left in the pot and fry 3 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStovePot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6. 6
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
7. 7
   Pour the wine into the pot and scrape up what's stuck to the bottom. Return the meat to the pot and add the stock, bay leaves and rosemary sprigs.

   Stove
8. 8
   Cover the pot and bake 2.5–3 hours, until the meat is very tender.

   OvenCast-iron pot
9. 9
   Serve the meat with the vegetables from the pot and the sauce.