4 cups of water
1/4 cup of dried thyme
1/4 cup of dried rosemary
1/4 cup of dried pink peppercorn
1/4 cup of fresh cilantro chopped
2 kg of wheat flour
1.5 kg of coarse salt
10 egg whites
5 dry sprigs of rosemary crushed
2 eggs
Lamb
1/2 cup of olive oil
1.7 kg of lamb shank
3 bunches of fresh cilantro
Salt and black pepper to taste
Accessory
Large baking dish
4 cups of water
1/4 cup of dried thyme
1/4 cup of dried rosemary
1/4 cup of dried pink peppercorn
1/4 cup of fresh cilantro chopped
2 kg of wheat flour
1.5 kg of coarse salt
10 egg whites
5 dry sprigs of rosemary crushed
2 eggs
Lamb
1/2 cup of olive oil
1.7 kg of lamb shank
3 bunches of fresh cilantro
Salt and black pepper to taste
Accessory
Large baking dish
Heat the olive oil in a frying pan over medium heat until hot
Add the lamb shank and brown it on both sides
Remove from heat
In a bowl, mix together the coarse salt, flour, herbs, egg whites, and water to form a dough
Put one-third of the dough into the baking dish
Place the lamb shank on top
Spread fresh cilantro and pink peppercorn over it
Cover with the remaining dough and press the edges well
Preheat oven to high temperature
Let the meat rest for 10 minutes
Brush the final layer of dough with two eggs beaten in a tablespoon of water and bake for 1 hour or until the crust is golden brown
Remove and let it rest for 15 minutes
Lift off the top crust from the lamb shank and reserve
Slice the meat and place the crust beside it
Garnish with sprigs of rosemary, thyme, lavender, and pink peppercorns.