Lamb shank en papillote with trio of glazed baby vegetables and tomato jam

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per serving

lamb shank 300-350g half a leek, chopped 4 shallots
1 bay leaf

2 cloves garlic, chopped 1 sprig thyme
40ml white wine

5 baby carrots, peeled 3 new potatoes

5 tomatoes
1 lime
1 cinnamon stick

6 baby spinach leaves

[/vc_column_text][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Wash and trim the lamb shank and vegetables. Line a casserole with baking paper. Sprinkle the lamb shank with olive oil, salt and pepper: cover and cook in the casserole with the leek, shallots, bay leaf, garlic, thyme and white wine, plus enough water to cover the shank, for 2 hours at 180 ̊C.

Peel the tomatoes, remove the seeds, and chop to a small dice. Marinate the tomatoes with olive oil, sugar, fresh thyme, salt, pepper, cinnamon and lime juice for 2-3 hours. In a saucepan cook the tomatoes on high heat until they turn to jam, then check the seasoning.

Cook the carrots and potatoes in separate saucepans in a little water with butter, salt, pepper and sugar. Simmer the vegetables slightly until they glaze.

Serve with the tomato jam at the base of the plate, sprinkling with a little olive oil and garnished with baby spinach leaves.