Tender Lamb Shank

Classic French dining with tender lamb shank (better living 2 stars). I first roast the shank at a high temperature, and then this beautiful meat simmers for hours in a sauce of red wine, fresh thyme, and rosemary. The airy potato mousseline is finished with fresh basil and extra virgin olive oil. The ratatouille of aubergine and courgette completes this luxurious dish. Dish may differ from the photo.

Lamb shank (better living 2 stars), tomatoes, aubergine, courgette, red pepper, red onion, garlic, potato, fresh basil, dill, parsley, rosemary, thyme, kalamata olives, milk, Dijon mustard, red wine, rapeseed oil, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the lamb shank and the ratatouille with puree loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 minMarleen's choice

Preheat the lamb shank and the ratatouille with puree covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy201,49 kcal

Protein11,13 g

Fat10,54 g

of which saturated1,1 g

Carbohydrates11,25 g

Dietary fibre2,3 g

Salt0,7 g

Average weight: 540 g