Our chef suggests ...

Lamb shank with potato vegetables and basil pesto (4 persons)

1 leg of lamb à 500 g per person
4 cloves garlic, minced
Oil (olive oil) for frying
600 ml of good red wine, wich you can drink during eating
1 kg potatoes
1 kg vegetables (beans, zucchini, eggplant, peppers and tomatoes)
salt and pepper
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon herbes de Provence

For the pesto:
1 bunch basil
4 cloves garlic
50 g pine nuts
100 g Parmesan or Pecorino
Olive oil as needed


Rub the lamb shanks with salt and pepper. Then fry the knuckle in a roasting pan with good olive oil from all sides sharply. Then  add the chopped garlic and fry it together. Then cover the surface with the red wine. Connect the roasting pan and place it in a preheated oven (200 ° Celsius) - leave it in for half an hour, where you should turn it occasionally and sprinkle it with the gravy-wine mixture.

In the meantime, you can peel the potatoes, wash and cut them into quarters. After the half an hour, add the potatoes to the meat and let it cook for another half hour. In the meantime, you can prepare the vegetables:

Wash the vegetables and cut into the desired shape (cube, pins, ...). After half an hour, place the vegetables in the roasting pan, season it with salt, rosemary, thyme and herbs of Provence and piut it, for another 10 minutes, back in the oven.

Meanwhile prepare the pesto to:

Pine nuts, lots of fresh basil and garlic will be crushed with a mixer. Tip: Do not use too much garlic, because otherwise, this will cover the basil flavor. Add olive oil, until everything becomes a creamy and viscous mass.

Finally, add the grated Parmesan or Pecorino and match it with salt and pepper.

Once the meat is nice and tender (pressure test), the potatoes and the vegetables soft but not too soft, it is time to serve. For this, take the knuckle from the roasting pan, put the potatoes with the vegetables centered on the plate and sprinkle them with the gravy. The shanks are served next. The bigger picture is decorated attractively with a few drops of pesto and a fresh sprig of rosemary.

Enjoy your meal, your Andreas Frickel.