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Recipe Lemon lamb shank with pumpkin – Italian Cuisine


  • 1 Kg pumpkin
  • 4 lamb shanks
  • butter
  • vegetable broth
  • coriander seeds
  • pickled capers
  • dry white wine
  • lemon
  • extra virgin olive oil
  • fine salt
  • coarse salt
  • pepper

For the recipe of lemon lamb shank with pumpkin, divide a lemon in half, squeeze the juice, grate a little 'peel and keep aside the rest. Marinate the lamb shanks for one night with oil, salt, pepper, lemon juice, grated rind, the two halves of the squeezed lemon and half a glass of white wine.
Heat in a large pan (suitable for the oven) a drizzle of oil, a knob of butter and a pinch of coarse salt and brown the shins for 3 minutes per side; add the marinade, cook for another 2-3 minutes, then add 2 ladles of broth and bake at 180 ° C for 50 minutes. Degrease the cooking base of the lamb and let it reduce in a saucepan for 8-10 minutes, stirring occasionally; then add a tablespoon of capers in vinegar squeezed and turn off after 30 seconds.
For the pumpkin: clean the pumpkin, removing seeds and peel, cut into slices about one meter thick and place it on a baking sheet lined with baking paper; season with a little oil, salt, pepper, a teaspoon of coriander seeds and bake at 180 ° C for 40-45 minutes (you can bake it together with the shin). Serve the shin with pumpkin slices and season everything with the sauce to the capers and a grated lemon peel.

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