Lamb shanks with vegetables
Description
The dish is prepared without unnecessary complications. Preparing the shanks: Clean the shanks from tendons and membrane, then dry them with a paper towel. Mix salt, mustard, and lemon juice, then rub the shanks with this citrus mixture. Arrange the meat in a "fan" shape on a baking tray or baking sheet. Add lemon zest, thyme and mint sprigs. Wrap the shanks tightly in parchment paper, neatly and compactly. You can tie them with kitchen string for better securing. Place the parchment packet into a baking dish. Pour boiling water into the dish, enough to cover the bottom up to 2 cm of the packet. Place the shanks in a preheated oven at 180°C (356°F) and bake for 50 minutes. Gremolata: Finely chop mint leaves and garlic, add grated lemon zest and a few drops of lemon juice. Side dish: Boil potatoes in lightly salted water until tender. Transfer them to a dish. In the same water, boil carrots for 3 minutes after boiling. Then boil beans for 2 minutes. Melt butter in a skillet. Add the boiled potatoes, beans, and carrots. Heat through, then season with salt and pepper. Serve the dish immediately.