4 cups of beef broth
1 cup of red wine
1/4 cup of olive oil
1 tablespoon of black pepper in grinds
1 tablespoon of thyme
1 tablespoon of salt
1 tablespoon of rosemary
1/2 teaspoon of ground black pepper
1 1/2 kg of lamb shank
8 medium-sized potatoes
4 medium-sized onions, cut into slices
4 medium-sized carrots, cut into pieces
2 cloves of garlic, minced
4 cups of beef broth
1 cup of red wine
1/4 cup of olive oil
1 tablespoon of black pepper in grinds
1 tablespoon of thyme
1 tablespoon of salt
1 tablespoon of rosemary
1/2 teaspoon of ground black pepper
1 1/2 kg of lamb shank
8 medium-sized potatoes
4 medium-sized onions, cut into slices
4 medium-sized carrots, cut into pieces
2 cloves of garlic, minced
1
Clean the meat and cut it into chunks approximately 3 inches long
2
Place in a large baking dish the wine, garlic, salt, thyme, and black pepper in grinds
Mix well, then add the lamb and mix again
Cover with plastic wrap and let it rest for two hours
3
Remove the meat from the marinade and discard the marinade
Peel two potatoes and cut them into thin slices
In a large pot, heat the olive oil
Add the lamb, onion, thyme, sliced potato, onion, ground black pepper, and beef broth
If necessary, add more salt
Bring to a boil, then reduce heat and simmer for 1 hour or until the meat is tender
4
Reduce heat, cover, and simmer for another 30 minutes or until the potatoes and carrots are tender
Serve immediately.
