Easter Lamb Shank with Spring Vegetables

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.

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.

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.