Lamb chop in aromatic herbs

Lamb shank with herbs - a delicious and refined recipe

Preparation time: 20 minutes
Marinating time: 3-4 hours (ideally overnight)
Cooking time: 1 hour (with lid) + 30-45 minutes (without lid)
Total: 4-5 hours
Servings: 6-8

Who can resist a juicy, flavorful lamb shank cooked to perfection? This recipe for lamb shank with herbs is perfect for a lunch or dinner with family and friends, offering an unforgettable culinary experience. Lamb shank is a versatile ingredient, and by marinating it in flavorful mixtures, we ensure it will be extremely tasty.

The history of this recipe is closely tied to culinary traditions around the world, where lamb is often associated with holidays and festive meals. Whether it's an Easter dinner or a family reunion, lamb roast is always a cherished choice.

Necessary ingredients:

- One lamb shank (approx. 1.5-2 kg)
- Salt (1-2 tablespoons, to taste)
- Pepper (to taste)
- Sweet paprika (1 teaspoon)
- 1 clove of garlic
- Fresh herbs (to taste: fresh sage, rosemary, thyme)
- 1 tablespoon of mixed aromatic seeds (coriander, cumin, fennel, allspice)
- Marinade:
- 250 ml red wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 2 tablespoons soy sauce
- 50 ml olive oil
- 2 tablespoons mixed vegetables (onion, tomato, mushrooms)

Optional garnish:
- Chestnuts (boiled or roasted)
- Red bell pepper (sliced)
- Olives

Step by step:

1. Preparing the meat: Start by washing the lamb shank well under cold running water. Dry the meat with a paper towel to remove excess water, then rub it evenly with salt, pepper, and paprika. These spices will form a flavorful crust during cooking.

2. Stuffing the meat: Chop the garlic clove into small pieces and stuff the lamb shank in several places with them. This step will ensure an intense flavor throughout the cooking process.

3. Preparing the marinade: In a bowl, combine the red wine, balsamic vinegar, honey, soy sauce, and olive oil. Mix well to obtain a homogeneous marinade. Add the finely chopped mixed vegetables for extra flavor.

4. Marinating the meat: Place the lamb shank in a deeper dish and pour the marinade over it. Ensure it is well covered, then add the herbs and the seed mixture. Cover the dish with plastic wrap or a lid and let it refrigerate for 3-4 hours, but ideally, let it sit overnight. Marinating will help the meat become extremely tender and flavorful.

5. Cooking the meat: Preheat the oven to 220 degrees Celsius. Remove the lamb shank from the marinade and place it in an oven dish (a Romanian dish is ideal). Add a teaspoon of aromatic seeds on top of the meat and slowly pour 150-200 ml of water into the dish without touching the meat.

6. Baking: Cover the dish with a lid and place it in the oven. Let it bake at 220 degrees for 1 hour. If not using a Romanian dish, you can leave the meat longer, adding water from time to time to prevent drying.

7. Adding the garnish: Once the meat is well cooked, add the chestnuts, sliced red pepper, and olives to the dish. Let everything bake uncovered at 190 degrees for another 30-45 minutes until the meat is beautifully browned.

8. Serving: Once cooked, remove the lamb shank from the oven and let it rest for a few minutes before slicing. Serve it with your favorite garnish and a light salad of raw vegetables. A summer salad with tomatoes, cucumbers, and red onion is an excellent choice.

Practical tips:

- Choosing the meat: When choosing the lamb shank, opt for a fresh one with a dark red color and a moderate amount of fat to achieve a juicy roast.
- Marinade: You can experiment with different types of wine or add spices like turmeric or ginger for a more exotic flavor.
- Garnishes: This recipe pairs perfectly with mashed potatoes, steamed vegetables, or rice pilaf.

Frequently asked questions:

1. Can I use other types of meat?
- Yes, the recipe can be adapted for pork or beef, but the cooking time will vary depending on the type of meat chosen.

2. What type of wine should I use?
- Choose a dry red wine that you enjoy drinking. The quality of the wine will influence the final flavor of the dish.

3. How can I store leftover meat?
- Cooked lamb shank can be stored in the refrigerator for 3-4 days or frozen for later use.

This recipe for lamb shank with herbs is not just a roast, but a culinary experience that will bring joy and flavor to every meal. Try it, experiment with the ingredients, and enjoy moments spent with your loved ones!