'3 tablespoons of finely chopped bacon'
'2 sprigs of fresh thyme, chopped'
'1 large clove of garlic, minced'
'1 tablespoon of fresh rosemary or 1 teaspoon of dried rosemary'
'1 lamb shank weighing around 2 kg'
'1/4 cup of olive oil'
'to taste: salt and black pepper'
'1/4 cup of red wine vinegar'
'3/4 cup of breadcrumbs'
'1/2 cup of chopped fresh parsley'
'1 tablespoon of chopped scallions'
'3 tablespoons of finely chopped bacon'
'2 sprigs of fresh thyme, chopped'
'1 large clove of garlic, minced'
'1 tablespoon of fresh rosemary or 1 teaspoon of dried rosemary'
'1 lamb shank weighing around 2 kg'
'1/4 cup of olive oil'
'to taste: salt and black pepper'
'1/4 cup of red wine vinegar'
'3/4 cup of breadcrumbs'
'1/2 cup of chopped fresh parsley'
'1 tablespoon of chopped scallions'
'Preheat the oven to 400°F (200°C)'
'Mix together the bacon, thyme, garlic, and rosemary'
'Make several incisions in the lamb shank with a sharp knife'
'Enlarge the incisions with the handle of a wooden spoon'
'Stuff each incision with some parsley mixture'
'Place the lamb shank on a baking sheet'
'Brush the lamb shank with olive oil, covering it completely'
'Bake for 15 minutes'
'Reduce the oven temperature to 350°F (180°C)'
'Sprinkle salt and black pepper over the lamb shank and drizzle with red wine vinegar'
'Bake for an additional 1 hour or so'
'Mix together breadcrumbs, parsley, and scallions'
'Remove the lamb shank from the oven'
'Cover it with the parsley mixture and return it to the oven for 2 minutes'
'Let it rest for 15 minutes before carving'
'Serves 6-8 people'
