Lamb Shank with Herb Sauce

Name: Lamb Shank with Herb Sauce
Yield: 6
Ingredients: 1 tablespoon of salt; 4 cups of parsley leaves; 4 cloves of garlic; 1 1/2 tablespoons of paprika; 1/4 cup of olive oil (60 ml); 1 tablet of beef bouillon dissolved in 1 1/2 cups of hot water (360 ml); 1 1/2 cups of dry white wine (360 ml); 1 lamb shank of 3.7 kg cleaned

1
1 tablespoon of salt
2
4 cups of parsley leaves
3
4 cloves of garlic
4
1 1/2 tablespoons of paprika
5
1/4 cup of olive oil (60 ml)
6
1 tablet of beef bouillon dissolved in 1 1/2 cups of hot water (360 ml)
7
1 1/2 cups of dry white wine (360 ml)
8
1 lamb shank of 3.7 kg cleaned

Ingredients

1
1 tablespoon of salt
2
4 cups of parsley leaves
3
4 cloves of garlic
4
1 1/2 tablespoons of paprika
5
1/4 cup of olive oil (60 ml)
6
1 tablet of beef bouillon dissolved in 1 1/2 cups of hot water (360 ml)
7
1 1/2 cups of dry white wine (360 ml)
8
1 lamb shank of 3.7 kg cleaned

Directions

1
Preheat the oven to 400°F (200°C)
2
In a blender, blend all the ingredients except for the meat, until you get a homogeneous mixture
3
Set aside
4
Furrow the lamb shank well with a knife or fork and place it in a baking dish
5
Brush with seasonings, cover with aluminum foil and put it in the preheated oven until the meat is tender (approximately 1 hour and 40 minutes)
6
Remove the aluminum foil and roast at 400°F (200°C) for about 35 minutes, basting with water as needed
7
Transfer to a serving platter, cover with the sauce from the baking dish and serve immediately
8
537 calories per serving