This recipe can also be made with pork or veal shoulder
1 lamb shank, about 2 kg
6 cloves of garlic, minced
1/2 cup honey
1/2 cup red wine vinegar
to taste
1/2 cup chopped fresh parsley
1/3 cup grated lemon zest
This recipe can also be made with pork or veal shoulder
1 lamb shank, about 2 kg
6 cloves of garlic, minced
1/2 cup honey
1/2 cup red wine vinegar
to taste
1/2 cup chopped fresh parsley
1/3 cup grated lemon zest
Preheat the oven
Massage the lamb with 1 clove of garlic, minced
Place it in a baking dish and bake for 1 1/2 hours
In a small bowl, mix together honey, red wine vinegar, to taste, and 3 cloves of garlic, minced
After the specified time above, remove the lamb from the oven and pour the honey mixture over it
Cover with aluminum foil without tightening too much and bake for another hour, brushing frequently with the glaze
Let it sit in the refrigerator overnight or until the glaze becomes gelatinous
In a small bowl, mix together chopped fresh parsley, grated lemon zest, and 2 cloves of garlic, minced
When serving, spread the gelatin over the lamb and cover with the parsley and lemon mixture
Serves 6 to 8 people.
