Story

Everytime I am eating this dish, I am truly in heaven… Lamb is such a delicious meat especially when it is slow-baked like that. The meat is tender and juicy, almost melting in your mouth… Plus it only takes 10 minutes to prepare and then just relax for 2h30 (!) before serving.
My mom used to bake in tin-foil, in the oven, duck, chicken and fish, but the first I made this recipe it was a great revelation… Enjoy!

Ingredients

- 2 lamp shanks
- 4 string of rosemary, one half of it chopped
- 10 leaves of sage, one half of it chopped
- 4 strings of thyme, one half of it chopped
- 6 garlic cloves, peel-on
- 2 carrots
- 1/2 of a medium onion
- 1 leek
- 25g of butter
- olive oil
- 1 glass of white wine
- sea salt and fresh cracked black pepper

Pre-heat the oven to 200C.

In a granite mortar combine the butter and the shopped thyme, rosemary and sage. Add salt and pepper and stir well in order to create a flavoured butter.

With a a small knife, make a small incision between the bone and the meat, at the bottom of the shank, in order the create a small hole of the size of a thumb. Stuff this hole with the butter.

Cut 2 sheets of tin-foil (the size of your arm). For each tin-foil “bag” place 3 cloves of garlic and put the lamb shank on top of them. Season with olive oil, sea salt and pepper. Then add the onion, carrots and leek. Finally, add 4 leaves of sage, 1 string of rosemary and the rest of thyme (keep some for the other bag…).
Fold the bag leaving the top (the edge) open. Pour some white wine and close the bag completely.

Place in the oven for 2h30. Don’t need to check once in a while if the lamb in cooked, with this method it will be perfect no matter what…

Serves 2.

Filed under Dinner, Fall, Winter and tagged carrots, lamb, leek, onion, oven.
Bookmark the permalink. Follow any comments here with the RSS feed for this post.