Grilled ternasco shank, the Aragonese recipe that conquers everyone who tries it
The ternasco lamb shank is the fleshy lower leg of the lamb, equivalent to the animal's twins. This cut is very common in the Autonomous Community of Aragon although it is easily found throughout our geography. Today we are going to prepare some ternasco jugs roasted in the oven, an Aragonese recipe that will delight everyone who tries it.
To make this dish, we are going to calculate a ternasco jug per person since they are small and are so rich that you will finish them without difficulty. I assure you that when you finish, you will even be thinking that what a pity not to have done more.
IngredientsFor 2 persons
- jugs of ternasco of Aragon 2
- Potato 2
- Meat broth 1 l
How to make baked ternasco jugs from AragonDifficulty: medium
- Total time 2 h 15 m
- Elaboration 1 hour
- Cooking 1 h 15 m
In a dish suitable for the oven, we pour a good jet of extra virgin olive oil. Peel and cut the potatoes into medium-sized slices and place them over the oil. We preheat the oven to 200ºC
On the oven rack, place the two ternasco jugs from Aragón, lightly smeared with lard, butter, or olive oil and lightly seasoned. We put the baking tray with the potatoes below so that it collects the juices that the lamb drops when roasting.
While the lamb shank is cooking, we put the meat stock to reduce over high heat until obtaining a thick and almost creamy sauce, a demi-glace with which we varnish the lamb every fifteen minutes, turning it half a time each time.
Optionally, we can also varnish it with a mash made with garlic, parsley, extra virgin olive oil and a little water. We serve the jugs interlacing one on another and placed on the potatoes, adding more demi-glace sauce on the whole.