Sandra Djohan


Leg of Lamb Greek Oregano

6 person/ prepare 15 minutes/cooking time 10 hrs

1 leg of lamb 1.8 kg

1 tbsp. a soup of dried oregano

8 small potatoes shovels

CUT two end

400 g canned chopped tomatoes

10 cl of red vein

25 cl of poultry bouilon

1 LENARY lemon zest (without white skin)

1 tsp. a tablespoon lemon juice

2 tablespoons soft has chopped fresh oregano

salt and freshly ground black pepper

braised veal shanks

4-6 person/prepare 30 min/cooking 4 hrs more less

4 to 6 veal shanks (about 2kg)
200g flour
1 leek diced
1 onion, diced
1 carrot, diced
1 stalk celery diced
2 goussed garlic, finely chopped
1 bay leaf
1 sprig rosemary ax
10 cl red wine
50 cl veal stock
200g artichoke hearts
80 g frozen peas
salt and freshly ground black pepper

For the Gremolata was Orange

1 clove wing pilee
grated rind of 1 orange
1 small handful of parsley CISELE


  • Net lamb in slow cooker and anoint it with oregano arrange the potatoes around. Pour crushed tomatoes, wine Rung, the chicken and 25 ounces of water. poiverez, add the lemon zest and bay feulles, then simmer for 10 hours a gentle heat dresses the lamb and potatoes on a platter.

  • Degrease the sause and mix it with lemon juice and fresh oregano. salt and pepper, then pour the sauce over the lamb before serving

  • Enribez the shanks in flour, dropping lexcedent. put them in the crock pot with the leek, onion, carrot and celery, garlic, feulle, laurel, rosemary, red wine and veal stock
    cook for 3 hours at high heat
  • Add the artichoke hearts and cook for 1 hour was discovered, still had heat. Pour the peas and let heat 5 minutes. salt and pepper
  • Prepare the gremolata was orange, Melaga garlic with the orange zest and parsley
  • Serve the veal Jerrett scattered embers of gremalota


The gremolata is a basic seasoning Italian herbs and citrus, ideal to meet the white meats like veal, or fish

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