lamb shanks 2 – 2 ½ pounds, xekokkalismeno
200 g. Parmesan, grated
4 medium carrots, preferably organic, grated
½ cup pine nuts, roasted
4 cloves garlic
5 tablespoons. tablespoons olive oil
2 tsp. tablespoons margarine
1 tsp. fresh pink pepper, whole
3-4 sprigs thyme, fresh
1 to 2 tsp. fresh oregano, dry
2-3 sprigs rosemary, fresh
salt, freshly ground pepper
1 – 1 ½ kg potatoes, peeled
Preheat oven to 200 ° C.
Wash and wipe the meat well. Roasted pine nuts in a nonstick pan without adding fat. In a bowl mix the grated carrots, cheese and pine nuts. Season to taste and sprinkle with oregano.
stretching into the bench and put a baking sheet on the Hip of. Season to taste and sprinkle with oregano.Make deep incisions in various places in the meat and put a piece of garlic and a bit of the filling. I stretch and remaining filling over the Leg and add the pink peppercorns. Brush with margarine and sprinkle with olive oil.
wrap the meat in a tight roll and tie with string to not open.
In a large bowl, put the potatoes, the salt and pepper and sprinkle with oregano.
lamb I put the roll in the center of the parchment paper and around of the potatoes. Add the sprigs of fresh thyme and rosemary and close the parchment in tight package. If necessary, put a second sheet of greaseproof paper. Truss package with twine.
raining a little wax paper, put the package in oven sheet and bake for 2 hours.
Read and other lamb recipes of chef Nicholas