Serves: 4 Prep time: 30 min Cooking time: 70 min
According to Jeppe Foldager, the lamb shank is the star of Easter dinner, and fortunately it really only requires time and quality ingredients.
In this recipe, Jeppe Foldager shows you how to bone the shank and make a flavorful herb filling with fermented garlic – perfect for the Easter table.
Tip: If you cannot get fermented garlic, you can use roasted/confit garlic instead.
Ingredients
organic free-range lamb shank (approx. 1.2–1.5 kg)
salt
freshly ground black pepper
butter for browning
Herb filling
large bunch of parsley
small bunch of wild garlic
finely grated zest of 1 lemon
2–3 cloves fermented garlic
3–4 tbsp good olive oil
a pinch of salt
Instructions
- Remove the thigh bone from the lamb shank so the meat can be opened out into one large piece. Lightly score any sinews so the meat lies flat. Season the inside with salt and freshly ground black pepper.
- Finely chop the parsley and wild garlic. Chop or mash the fermented garlic and mix it with the herbs together with the lemon zest and olive oil. Taste the filling and adjust salt if needed.
- Distribute the herb filling evenly on the inside of the opened lamb shank. Roll the meat up tightly again and tie it with kitchen twine so it holds its shape while roasting.
- Heat a large pan and brown the lamb shank thoroughly on all sides in butter until it has a golden and aromatic crust.
- Place the shank in a roasting pan and roast it in the oven at 180 °C until it is rosy and has reached an internal temperature of approximately 56–58 °C.
- Remove the shank from the oven and let it rest for 30 minutes before slicing.
