Colonial duck, stuffed lamb shank

Ingredients

• 1 large lamb shank, de-boned (ask your butcher to de-bone it, keeping the cavity for the filling)
• 30 g of butter (2 tablespoons)
• 1 large tablespoon of liquid honey
• 125 g of dried apricots, finely chopped
• 1 medium onion, diced
• 60 g of fresh breadcrumbs
• 1/4 cup of salt
• 1/4 cup of dried thyme
• Freshly ground black pepper
• 1 egg, beaten
• 250 g of carrots, sliced
• 2 large onions, finely chopped
• One bay leaf
• 3 to 4 sprigs of parsley, roughly chopped
• 225 ml of red wine (Bordeaux type)

For the filling, melt the butter and honey over low heat, then add the remaining filling ingredients and mix well.

Insert the filling into the cavity of the meat and tie it closed with string.

Combine all the marinade ingredients.

Place the lamb in a plastic bag inside a large mixing bowl, and pour the marinade over the lamb. Let it marinate for 8 hours.

Bake the lamb in the oven at 180 °C for 2 hours, checking it after 90 minutes. If the meat starts to brown too quickly, cover it with aluminum foil.

Remove the string before cutting.

Strain the marinade and use 3 to 4 tablespoons of this juice to make the sauce.