3 kg of lamb shanks
3 lemons
1 large head of garlic (about 0.5 cup)
1 American cup of water
Salt and black pepper to taste
3 kg of lamb shanks
3 lemons
1 large head of garlic (about 0.5 cup)
1 American cup of water
Salt and black pepper to taste
The night before, wash the lamb shanks under cold running water
Pat them dry with a paper towel
Next, marinate the meat in lemon juice
Use a knife to pierce the lamb shanks
Mash some garlic and insert the paste into the holes
Pour more lemon juice, salt, black pepper, and water over the meat
Refrigerate the lamb shanks overnight
The next day, season the lamb shanks and put them in the oven (300°F) for 2-3 hours
Every hour, turn the lamb shanks to ensure even cooking
Don't let the meat dry out, slowly pouring water over it as needed
Serve with rice and fried potatoes.
