Roast lamb shank

There is a lot of celebrations in December and January in Serbia. Pork and lamb are usually served. I don’t really like pork that much but I really enjoy lamb, especially when it’s well prepared- falling of the bone tender! If you roast the meat in the oven it can get hard on the outside which if fine if you want that. However, this way of preparing, on the stove, insures that the meat is tender and soft inside and out!  

Ingredients

1,5kg lamb shank or shoulder

Salt

1dl water

1 yellow onion

Process

If there are any sharp bones that could damage the pan remove those.

In a non-stick pan, on a high heat, sear the meat on all sides until light brown.

Lower the heat to medium, salt the meat, add 1dl water or enough to cover the bottom of the pan, cover with the lid and let it cook for 40min. It should cook gently. Add more water if needed.

After 40min add one onion cut in large slices. Continue cooking for additional 50min. 

M