Lamb Shank with Petimezi and Rosemary

Ingredients:

(for 4 servings)

4 lamb shanks (about 1.6kg)

2 carrots, medium-sized

1 onion, medium-sized

1 rib (stalk) celery

1 clove garlic

500ml chicken broth

400ml petimezi (grape molasses)

Salt

Pepper

5g rosemary

100ml Samos Dry Muscat (Moscato)

50ml olive oil

Instructions:

Salt the lamb. Warm up a wide pot on high heat, add the olive oil and sauté the lamb until it starts to brown nicely on all sides. Put the lamb aside, discard the unnecessary fat from the pot, and continue sautéing the vegetables. Quench with the wine, then add the petimezi, and finally the chicken broth. Transfer the lamb to the pot again, close with a lid and place the pot in the oven. Bake for one hour at about 180 degrees Celsius.

Remove the shanks and put the sauce on medium heat, so that it thickens. Sample, and adjust the taste using salt and pepper, and then add the rosemary, and serve.

Grilled vegetables or celery root puree are ideal accompaniments.

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