When cooking in an earthenware dish, all the useful qualities of the product are preserved as much as possible. In addition, the meat is incredibly tasty and soft. Replace the tagine or clay pot with salted dough. The meat will languish in it for 2-2. 5 hours. Salted dough after baking will become dense and hard and of course is not suitable for use, but it is perfect as a decor when serving a dish.
Pre-release the meat from the bone, clean off excess fat and films.
I use tapenade as a marinade. To do this, I grind dried tomatoes, olives, herbs, garlic and olive oil with an immersion blender to a puree state.
I salted the meat and smeared it on all sides with the prepared tapenade. I collect it in a single piece, inserting in the middle of the left and stripped bone. To fix the shape, you can pull the meat with twine.
While the meat is being marinated, I prepare salted dough.
Mix flour with egg white, water, salt and a large number of herbs.
Knead the dough. The consistency is dense and heavy.
The prepared dough is rolled into a layer.
In the center of the dough, I spread the meat and carefully wrap it in salted dough.
It should be something like an egg. Try to keep the dough intact and not torn.
I roll out the dough and wrap the meat on parchment paper. This will make it easier to transfer it to the baking sheet.
I heat the oven to 180 degrees and bake the meat for 2.5 hours.
Then I take it out of the oven and give it time to rest. The temperature inside the test is quite high and very hot steam is released when it breaks, be careful.
The remaining meat can be used the next day to make sandwiches