For 4 people:
4 lamb shanks (or shanks)
2 cloves garlic
1 can of mushrooms (whole or in strips)
4 tablespoons of veal stock
salt, pepper, flat-leaf parsley, 1 tsp oregano
1 liter of water
Peel and mince the shallot, onion, garlic, and flat-leaf parsley. In a large casserole dish, pour a little oil and once hot, place the mice in it.
Brown them on all sides. Add the onions; garlic; shallots and parsley. brown it all for a few moments and add the veal stock, then mix. Sprinkle with water and mix.
Add the carrots, mushrooms, salt and pepper and mix.
Simmer for 1h30 to 2h on low heat.
Once ready, reserve and prepare your tagliatelle.
Once cooked, dress and serve.
Enjoy your meal…