Carneiro Braised in Hortelá Sauce

Name: Carneiro Braised in Hortelá Sauce
Yield: 8
Ingredients: 2 kg of lamb shank; Salt to taste; 1 tablespoon of black pepper; 1/2 teaspoon of allspice; 3 cloves of garlic, well minced; 1/2 cup of white wine; 1 cup of fresh hortelá leaves, chopped; 4 slices of bacon; 1 cup of Sicilian lemon juice

1
2 kg of lamb shank
2
Salt to taste
3
1 tablespoon of black pepper
4
1/2 teaspoon of allspice
5
3 cloves of garlic, well minced
6
1/2 cup of white wine
7
1 cup of fresh hortelá leaves, chopped
8
4 slices of bacon
9
1 cup of Sicilian lemon juice

Ingredients

1
2 kg of lamb shank
2
Salt to taste
3
1 tablespoon of black pepper
4
1/2 teaspoon of allspice
5
3 cloves of garlic, well minced
6
1/2 cup of white wine
7
1 cup of fresh hortelá leaves, chopped
8
4 slices of bacon
9
1 cup of Sicilian lemon juice

Directions

1
The night before, wash the lamb shank and season with salt and pepper, rubbing them into the meat
2
Let it marinate
3
Mix the garlic, wine, and 3/4 of the hortelá leaves in a small bowl (reserve the rest for garnishing)
4
Let it sit overnight
5
Arrange the bacon slices on a baking dish and top with the lamb shank
6
Brush with half of the sauce, cover with aluminum foil, and bake in a preheated moderate oven (180°C) for two hours or until the meat releases from the bone
7
Regulate with the remaining sauce during cooking
8
Remove the aluminum foil and let the lamb brown
9
Transfer it to a serving platter and set aside
10
In a small bowl, refrigerate the pan drippings for 10 minutes
11
Remove any accumulated fat and mix it with the lemon juice
12
Cut the lamb into slices and serve with the sauce at your side, garnished with the reserved hortelá leaves.