1 kg of lamb shanks
500 g of fresh beef broth
4 cloves of garlic, minced with 1 tablespoon of salt
2 tablespoons of dried oregano
500 g of breadcrumbs
2 liters of water
1 cup of fresh beef broth, seasoned with salt and black pepper
150 g of snubar (pinhole)
1/2 cup of butter
4 slices of crispy bacon, cut into pieces
Black pepper to taste
Salt to taste
1/4 cup of chopped fresh oregano
1 kg of lamb shanks
500 g of fresh beef broth
4 cloves of garlic, minced with 1 tablespoon of salt
2 tablespoons of dried oregano
500 g of breadcrumbs
2 liters of water
1 cup of fresh beef broth, seasoned with salt and black pepper
150 g of snubar (pinhole)
1/2 cup of butter
4 slices of crispy bacon, cut into pieces
Black pepper to taste
Salt to taste
1/4 cup of chopped fresh oregano
Day before, season the lamb shanks with the beef broth, garlic, salt, dried oregano, and black pepper
Cover and refrigerate
2
Soak the breadcrumbs in water for two hours
Cook in the same water for 20 minutes or until tender, then drain the liquid
3
Place the lamb shanks with their seasoning in a pot and add the reserved beef broth
Simmer until it reaches your desired level of tenderness
Dust the snubar with half a tablespoon of butter and set aside
Assembly
Arrange the lamb shanks, cut into cubes, on a platter
Cover with breadcrumbs
Add the seasoned beef broth
Top with crispy bacon and snubar
In a pan, melt the remaining butter until golden brown and spread it over everything
Sprinkle chopped fresh oregano on top
Serve.
