Lamb Shank with Herbs and Wine

Name: Lamb Shank with Herbs and Wine
Yield: 12
Ingredients: "For the marinade"; 1/2 cup olive oil (120 ml); 1/2 cup red wine (120 ml); 4 tablespoons chopped fresh oregano; 2 sprigs of rosemary, crushed; 4 large cloves of garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 lamb shank, 3 kg, cleaned; Hortelã leaves (for garnish)

1
"For the marinade"
2
1/2 cup olive oil (120 ml)
3
1/2 cup red wine (120 ml)
4
4 tablespoons chopped fresh oregano
5
2 sprigs of rosemary, crushed
6
4 large cloves of garlic, minced
7
1/2 teaspoon salt
8
1/2 teaspoon black pepper
9
1 lamb shank, 3 kg, cleaned
10
Hortelã leaves (for garnish)

Ingredients

1
"For the marinade"
2
1/2 cup olive oil (120 ml)
3
1/2 cup red wine (120 ml)
4
4 tablespoons chopped fresh oregano
5
2 sprigs of rosemary, crushed
6
4 large cloves of garlic, minced
7
1/2 teaspoon salt
8
1/2 teaspoon black pepper
9
1 lamb shank, 3 kg, cleaned
10
Hortelã leaves (for garnish)

Directions

1
Prepare the marinade: in a large bowl, combine all the ingredients
2
Place the lamb shank on top of this mixture and turn it several times until it's entirely coated
3
Cover with aluminum foil and refrigerate overnight
4
Precalibrate the oven to 250°C (very hot)
5
Place the lamb shank in a roasting pan
6
Cover with aluminum foil and put it in the preheated oven for about 2 hours
7
Lower the temperature to 180°C (medium), remove the foil, and roast the lamb, basting with the sauce as needed until it's golden brown (about 1 hour and 30 minutes)
8
Transfer the lamb shank to a serving platter
9
Strain the sauce through a fine-mesh sieve and discard the fat
10
Garnish the lamb with hortelã leaves and serve hot, accompanied by the sauce
11
500 calories per serving