1 lamb shank (2 to 2.5 kg)
1 medium onion
5 garlic cloves
2 tablespoons of Dijon mustard
1 cup of white wine
Salt
Black pepper
1 lamb shank (2 to 2.5 kg)
1 medium onion
5 garlic cloves
2 tablespoons of Dijon mustard
1 cup of white wine
Salt
Black pepper
Pierce the lamb shank in several parts and place the chopped garlic
Add the seasonings (should be prepared ahead of time)
About two hours before roasting, spread 1 layer of mustard on the meat
Preheat the oven to 15 minutes prior to roasting
Place the lamb shank in the oven, reserving the wine and herb sauce in a bowl
When the meat is golden brown on top (about 15 minutes, with high heat), set aside for 5 minutes
Transfer to a baking dish and drizzle with the sauce that remained in the roasting pan
Can be served with rice with açafrão, mango chutney, and vegetable curry sauce.
