1 lamb shank, approximately 1.8 kg
1 tablespoon of chopped marjoram
1 tablespoon of chopped thyme
6 tablespoons of olive oil
6 tablespoons of wine
Salt and black pepper to taste
Stuffing
400 g of clean chicken livers (meat, fowl, neck)
2 tablespoons of butter
2 diced onions
2 minced cloves of garlic
4 sprigs of fresh parsley, chopped
1 white part of leek, minced
300 g of mushrooms, cut into four
2 cups of beef broth
1 tablespoon of cornstarch
Salt and black pepper to taste
1 lamb shank, approximately 1.8 kg
1 tablespoon of chopped marjoram
1 tablespoon of chopped thyme
6 tablespoons of olive oil
6 tablespoons of wine
Salt and black pepper to taste
Stuffing
400 g of clean chicken livers (meat, fowl, neck)
2 tablespoons of butter
2 diced onions
2 minced cloves of garlic
4 sprigs of fresh parsley, chopped
1 white part of leek, minced
300 g of mushrooms, cut into four
2 cups of beef broth
1 tablespoon of cornstarch
Salt and black pepper to taste
Place the lamb shank on the work surface
Season with salt, black pepper, marjoram, and thyme
Baste with two tablespoons of olive oil
Let it rest for three hours
Stuffing: place the meat in a pressure cooker and cover with water
Cook for ten minutes after applying pressure
Drain and cut into cubes
Pound the fowl and neck to reserve
Melt butter and sauté onions
Add poultry raisins, mix well, and add garlic, parsley, leek, and mushrooms
Season with salt and black pepper, cover the pot, and cook for five minutes
Spread the stuffing on the meat, fold it, and tie with kitchen twine
Aque the remaining olive oil and place the lamb
Add wine and beef broth, cover the pot, and simmer over low heat for 1 hour and 45 minutes
Reserve the lamb and in the same pot
Add cornstarch, return to heat, and stir until thickened
Serve hot with the meat.
