My father and I love lamb, especially lamb shank. He always takes great pleasure inspecting the bone like a sheep dog to find the last bits of meat on the bone. And he is right. With this recipe I made his job easier, as the meat literally just falls off, leaving a perfectly clean bone behind.
4 lamb shank
1.2 kg plain flour
300 g salt
3 egg white
400 ml water
1 bunch of rosemary
1 tablespoon olive oil
Mix the flour with the salt, water and egg white till you get a firm dough.
Chop up the rosemary and garlic, mix with the lemon juice and olive oil in a food processor or blender. Massage the mixture into the meat as much as you can, covering every part.
Divide the dough into 4 pieces. Flatten one, put the shank in the middle then close the dough around it. Make sure there is no hole in it so the gravy won’t escape and the meat stays moist.
Put in the preheated oven and cook slowly for 3-3.5 hours on 180°C.
Remove from the oven and rest for 20 minutes before you serve. Bash the cover with the rolling pin and remove the baked dough. They can be as hard as a clay, so do not eat them!
Enjoy the meat with some creamy mash and fresh green vegetables or with some fresh bread and pickles.
Tip: Try the recipe with pork shank and honey and mustard.
Cooking time: 250+ minutes
Calories: 684 Carbs:4.8 g Protein: 67.9 g Fat: 43.7