Greek Lamb Shanks
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Additional Time
3 hrs
-
Servings
4
-
Calories
506 kcal
-
Course
Main Course
-
Cuisine
Greek
Greek Lamb Shanks
Description
Greek Lamb Shanks are seasoned and browned to develop deep flavor before being slowly braised in a mixture of red wine, chicken stock, tomato paste, onion, carrot, celery, garlic, and fresh rosemary. This low-temperature oven cooking softens the meat to a tender, fork-falling texture. The long braise melds the robust flavors of the wine and herbs with the meat juices.
The sauce is strained and reduced on the stove to intensify its richness, optionally thickened with a flour slurry to achieve a velvety consistency. The resulting dish features succulent lamb shanks accompanied by a fragrant, savory sauce with hints of garlic and tomato.
This dish can be served as a main course with sides like roasted vegetables or potatoes that soak up the sauce. Its slow-cooked nature makes it ideal for special meals where hands-off cooking rewards with tender, flavorful meat.
As noted, the lamb can also be cooked on the stove top over low heat. To thicken the sauce, blend a small amount of flour with some sauce before stirring back into the simmering liquid and cook until desired thickness is reached.
Ingredients
- 3 lbs lamb shank
- ¼ cup extra virgin olive oil plus more for browning
- 1 cup onion roughly chopped
- 1 carrot roughly chopped, large
- 2 celery roughly chopped, stalks
- 2 tablespoons tomato paste
- 5-6 garlic cloves
- ⅔ bottle red wine
- 3 cups chicken stock
- rosemary fresh
- salt sea salt
- black pepper freshly ground
- 2 tablespoons all-purpose flour optional
Instructions
- Heat the oven at 140°C / 284°F
- Season the lamb with sea salt and freshly ground pepper and some dried oregano.Place an oven-proof pot over high heat, add olive oil, and sauté the lamb shanks until well browned on all sides. Transfer the lamb to a plate and discard the liquids from the pot.
- Pour in the olive oil. Add the onion, celery and carrots. Cook for 3-5 minutes, stirring occasionally. Add the tomato paste and continue to cook for 2-3 minutes, stirring occasionally.Pour in the wine and deglaze the pan, cook on high until alcohol has evaporated, about 3 minutes..
- Return the lamb and the stock and bring to a boil. Reduce the heat, add the rosemary and bay leaves, cover the pot, and place in the oven.
- Cook, covered in the oven at 140°C / 284°F until the lamb is tender and falls off the bone, about 3 hours. Strain the stock through a sieve into a saucepan and boil until the sauce has thickened. See recipe notes for thickening the sauce
Notes
- The nutritional analysis provided is an estimate based on ingredient and preparation methods.
- To thicken the sauce, mix 2 tablespoons of all-purpose flour with ¼ cup of the braising liquid until smooth, then stir into the simmering sauce and cook for 4-5 minutes until thickened.
- The lamb shanks can alternatively be cooked on the stove over low heat instead of the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 102mg | 34% |
| Sodium | 450mg | 19% |
| Potassium | 891mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2688IU | 54% |
| Vitamin C | 7mg | 8% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
