Dough
4 cups water
1/4 cup dried thyme
1/4 cup dried rosemary
1/4 cup fresh chives, chopped
5 dry laurel leaves, crumbled
2 kg all-purpose flour
1.5 kg coarse salt
10 egg whites
2 egg yolks
Lamb
1/2 cup olive oil
1.7 kg lamb shank
3 sprigs of fresh rosemary
Black pepper to taste
For decoration
1/4 cup dried pink peppercorns
Fresh thyme and rosemary sprigs
Accessory
Large baking sheet
Dough
4 cups water
1/4 cup dried thyme
1/4 cup dried rosemary
1/4 cup fresh chives, chopped
5 dry laurel leaves, crumbled
2 kg all-purpose flour
1.5 kg coarse salt
10 egg whites
2 egg yolks
Lamb
1/2 cup olive oil
1.7 kg lamb shank
3 sprigs of fresh rosemary
Black pepper to taste
For decoration
1/4 cup dried pink peppercorns
Fresh thyme and rosemary sprigs
Accessory
Large baking sheet
Dough
Combine coarse salt, flour, herbs, egg whites, and water
Lamb
Heat the olive oil in a large skillet over medium heat
Brown the lamb shank on both sides
Remove from heat and let cool
Place one-third of the dough mixture in the baking sheet
On top, place the lamb shank and spread the chives and black pepper
Cover with the remaining dough and press the edges
Preheat the oven to high temperature
Let the meat rest for 10 minutes
Brush with the two egg yolks diluted in a tablespoon of water
Bake for 1 hour or until the crust is golden brown
Remove from the oven
After 15 minutes, remove some of the crust with a knife, slice, and serve.
