Boned lamb shank as in Greece

Here I have bought a lamb thigh, which I have boned out myself. If you do not know how to do it, you can have it done in the fresh food counter at Meny or you can use the lamb with the bone in it.

2 cans of chopped tomatoes (preferably Mutti)

1 glass of marinated garlic

1 glass of olives

4 onions in strips

1 diced eggplant

1 squash in cubes

1 glass of sun-dried tomatoes

1 pk sliced aroma mushrooms

500 g small potatoes, divided in two

1 ss oregano

3 sprigs of fresh rosemary

Salt and pepper

1 lamb thigh

1 glass marinated feta cheese diced

Salt and pepper

1 teaspoon dried rosemary

1 teaspoon dried oregano

Start by pouring chopped tomatoes. Add marinated garlic, olives, onions, eggplant, squash, sun-dried tomatoes, mushrooms and small potatoes. Sprinkle with oregano, a few sprigs of fresh rosemary, a little salt and pepper. Put the mold in the oven for 30 minutes at 250 degrees.

Pour over marinated feta cheese into cubes including sheets. Bone out the lamb, tie it up and season with salt, pepper, rosemary and oregano and place it on top of the vegetables. Put in the oven at 125 degrees and let it cook for 3 hours until the thermometer shows 65-70 degrees.

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