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
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.
