Active ingredients: 1/2 cup bulgur,1/ 2 cup chopped carrots,1/ 2 cup sliced celery,2 cups dry red white wine,3 tablespoons finely chopped flatleaf parsley,3 tablespoons fresh thyme leaves,2 cloves garlic, sliced paper thin,1 pound lamb shank or shoulder,1 tablespoon fresh lemon juice,2 tablespoons olive oil,1 cup chopped onions, Salt and freshly ground black pepper,2 tablespoons carefully diced tomato, Grease
Guidelines: 1. Add the bulgur to a big pot of lightly salted boiling water. Decrease the heat and simmer the bulgur for 10 to 12 minutes or up until simply tender. Drain pipes the bulgur in a colander. Allow to cool and after that transfer to a small shallow bowl.,2. Include the lemon juice, parsley, tomato, and 1 tablespoon of the olive oil and toss until all the grains are covered with the dressing. Season to taste with salt and pepper. Cover and refrigerate.,3. Preheat the oven to 350 ° F.,4. Heat the remaining 1 tablespoon olive oil in a medium-sized, heavy-bottomed casserole or Dutch oven over medium-high heat. When the oil is almost smoking, include the lamb and burn for 8 to 12 minutes or up until well browned on all sides.,5. While the lamb is browning, include the onions, carrots, and celery to the pan in addition to the thyme. Stir the veggies occasionally.,6. Include the red wine and cook until reduced to a couple of tablespoons. Add enough water to cover the lamb and bring to a boil, stirring the bottom of the pan with a wood spoon to dissolve any browned solids into the liquid.,7. Remove from the heat and cover the casserole with a tight-fitting lid. Location in the center of the oven and cook for 1 hour or up until the meat hurts and practically falling off the bone. Reserve and enable to cool. When cool, refrigerate the lamb till serving. Discard the vegetables and herbs.,8. Put the grease into a small, deep saucepan to a depth of 1H inches. Heat over medium heat till a deep-frying thermometer registers 325 ° F.,9. Fry the garlic slices in the oil for 1 to 2 minutes or up until they turn golden. View thoroughly since they fry really rapidly. Eliminate from the oil with a slotted spoon to a paper towel to drain pipes. Transfer to a flat plate, season with salt, and enable to cool completely. As they cool, the fried garlic slices will become very crispy.,10 To serve, pull or cut the meat from the bone and cut into little pieces. Place a few of the tabbouleh on each of 6 little plates along with some of the lamb. Leading each serving with crispy garlic.