Lamb Shank 2.1KG

Rosemary

Black Pepper

Crushed Basil

Garlic Powder

Olive Oil

Diced Cumin

Honey

Salt

Roasted Lamb Shank - Oven Version

Wash the lamb shanks and surface the fat and excess grease removed.

Several cuts on both sides, about 2-3 cm width between the cuts, the depth of your own grasp, not too shallow, or not into the flavor.

Surface with kitchen paper to absorb the water, and then sprinkle olive oil, salt, garlic powder, basil, cumin, black pepper, rosemary, and give the leg of lamb massage

same as the above techniques, turn over and continue to do

Wrapped in plastic wrap, try to wrap tightly, and then put in the refrigerator marinade for 8 hours

marinade is complete, take out the leg of lamb, remove plastic wrap, and then put in the refrigerator for 8 hours

Marinate the leg of lamb, remove the plastic wrap. Remove the plastic wrap, remove the excess blood and dry it out with kitchen paper, sprinkle it with cumin again and wrap it in tinfoil, covering all the meaty areas.

Preheat the oven at 170 degrees for 10 minutes, then place the lamb shanks, wrapped in tinfoil, on the middle shelf and roast for 3 hours. Mix the honey and water well and set aside.

After 3 hours take out the leg of lamb, open the tinfoil, pour out the excess blood and water, brush the leg of lamb side with honey water, continue to put in the oven, still in the middle layer, 200 degrees for half an hour

After half an hour, turn over, brush with honey water, continue to put in the oven for another 20 minutes, and out of the pan to serve!