Leg of Lamb Greek Oregano

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INGREDIENTS

  • 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

INSTRUCTIONS

  • 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

NOTE

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