Easter Lamb Shank with Spring Vegetables

INSTRUCTIONS

• 1
  First, marinate the lamb shanks. To do this, crush one spoon of black pepper, 2-3 cloves of garlic, a few sprigs of thyme and rosemary in a mortar, then scald with 1 liter of water, cover, and let it cool.
• 2
  Once cooled, add 4 liters of water and 35 dkg of salt and mix thoroughly. Place the shanks into this marinade for 6-12 hours, depending on their size.
• 3
  Sear the marinated shanks in a pan large enough to comfortably fit them, using a little oil. Then add one large chopped onion, a few cloves of garlic, and herbs to taste, then pour in 3 dl of rosé wine.
• 4
  Once it boils, add the stock, season with salt and pepper, cover, and place in a 150-degree oven until tender.
• 5
  Meanwhile, blanch the green vegetables in hot salted water, then refresh them in ice water. Sauté the rest in a little butter for a few minutes until slightly softened but still crispy.
• 6
  Season the butter sauce with spring onion, parsley, chives, and possibly a few drops of lemon.
• 7
  If the shank is tender and the sauce is still too thin, remove the meat and reduce the sauce with a good knob of butter until it becomes beautifully glossy.
• 8
  Serve the shank with the spring vegetables and the reduced sauce.