^{Braised lambshank in extra virgin olive oil, with petimezi sauce, spices and figs}

^{by chef Bosgas Giannis}

Instructions

For the marinade:

•  In the clay or in a deep pan (Gastronom) we salt the knuckle by rubbing it so that the salt goes everywhere. Pour the remaining ingredients on top.
•  Cover and refrigerate for 12 h.

Baking for the knuckle:

• The next day we cover the knuckle with olive oil. 
• Bake it covered with the lid from the clay (or in Gastronomic foil) for about 2 h. at 140-150 ºC.
• When an hour of baking has passed, add the potatoes and continue baking. 
• Remove the potatoes and put them in a pan with oil paste.
• Do the same with the lamb shank. Bake both at 220ºC for about 15΄, drizzling the knuckle 2-3 times with a brush with some of the sauce we have prepared.

For the mushrooms: 

• Put a grease gun in a pan, place the mushrooms and sprinkle with a little olive oil and salt.
• Bake in the oven at 120-130 ºC for 25΄-30΄ until dehydrated.

For the gruyere:

•  Put an oil paste in a pan, place the grated gruyere in small circles and bake for 4΄-5΄ at 140-150 ºC. 
• After it cools down, we break it with our hands.

For the sauce:

• Put the cream cheese in a pan and let it turn brown over low heat. 
• Remove the cream cheese from the pan and store it.
• Pour the vinegar in our pan to cool for 1΄. 
• Add the tsikoudia and wine, leave for 2΄. 
• Then add the honey, the petimezi, the dried figs and the thyme. 
• Let the sauce glaze over low heat. 
• Finally, add the cream cheese and a little fat from the cooked lamb. 
• Set the plate by putting the shank on the potatoes.
• Pour over the sauce. 
• Pour the mushrooms over the potatoes and the gruyere.

Tips

• The recipe is made from Cretan traditional products.
• Baking in a clay pot will give us a better taste. The Minoans often used their cooking in earthenware, but also ingredients such as extra virgin olive oil, honey, figs, petimezi etc.
• We store the olive oil and we can use it in baked potatoes, salad dressings together with vinegar, lemon etc. We can store it in the refrigerator for future use.