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BONE IN LAMB HIND SHANK IN PARCHMENT PAPER

INGREDIENTS

  • 2 bone in lamb hind shanks
  • 1 onion cut in slices
  • 2 garlic cloves cut out in narrow strips
  • 4 red peppers cut in narrow strips lengthwise
  • 12 mushrooms
  • 2 lemons
  • salt-pepper
  • olive oil

DIRECTIONS

Pierce each ossobuco in 3 spots with a knife and place in each hole half garlic clove and season with salt and pepper. In a double parchment paper place the onion slices and put on top the meat. Then surround the lamb with the peppers and mushrooms. Sprinkle with olive oil and tie the parchment paper with a string to form a package. Bake in the oven at 200ºC for about 1,5 hours. Serve with lemon slices.

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