Greek-Style Lamb Shank Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 15 mins
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Servings
4
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Calories
997 kcal
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Course
Main Course
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Cuisine
Greek
Greek-Style Lamb Shank Recipe
Description
The Greek-Style Lamb Shank Recipe combines lamb shanks with a braising liquid prepared from grated onion, celery, carrot, and garlic, enhanced by red wine and crushed canned tomatoes. Oregano, thyme, cinnamon stick, and allspice berries bring a warm, earthy depth to the sauce. The lamb is seared on all sides before simmering gently covered in the oven for about two and a half hours until it becomes fall-off-the-bone tender.
The flavor profile balances the savory richness of the meat with the bright acidity of tomatoes and the subtle sweetness of the cinnamon and root vegetables. The texture of the sauce is hearty due to the grated vegetables thickening it gently as it cooks. Including orzo in the dish offers a tender, starchy complement that absorbs the complex sauce, enriching each bite.
This dish is suitable for a leisurely meal when time allows for the slow cooking process. The rich sauce and tender meat pair well with simple sides or a salad to balance the richness. It can be a centerpiece main course for a dinner where comforting, well-seasoned fare is desired.
The recipe notes suggest that the lamb can be kept warm for up to an hour after cooking. Leftovers store well in the refrigerator for several days and freeze for longer preservation. Reheating recommendations involve gentle oven warming with some sauce to maintain moisture. Alternative spice options include substituting ground cinnamon or allspice for their whole counterparts if preferred.
Ingredients
- 4 lamb shank
- ½ cup olive oil
- 1 onion yellow, peeled, finely grated
- 1 celery rib, finely grated
- 1 carrot peeled, finely grated
- 4 garlic finely grated, cloves
- 1 cup red wine
- 2 28- ounce whole peeled tomatoes canned, crushed by hand
- 2 teaspoons oregano dry
- 1 teaspoon thyme dry
- 1 cinnamon stick
- 8 allspice berries
- 1 pound orzo
- salt to taste
- black pepper to taste
- oregano thyme, and parsley for garnish, fresh, chopped, optional
Instructions
- preheat the oven to 350.
- Season the lamb shanks well on all sides with salt and pepper.
- Add the oil to a large rondeau pot over high heat until it smokes lightly.
- Add the lamb shanks to the pot, turn the heat to medium-high heat, and sear them until well browned on all 4 sides.
- Set the lamb to the side. Drain off the oil if it is too dark and appears burned, and replace it with 3 tablespoons of olive oil.
- Add onions and cook until browned over low to medium heat, which takes about 20 minutes.
- Stir in the celery and carrots and cook for 3 to 4 minutes.
- Add garlic and cook just until fragrant, which takes about 30 to 45 seconds.
- Deglaze with the wine and cook until au sec or almost gone.
- Next, add the tomatoes, cinnamon stick, all-spice berries, oregano, thyme, salt, and pepper, and mix to combine.
- Place back in the lamb shanks, cover with a lid, and bake in the oven at 350 for 2 ½ hours or until they are tender enough to fall off the bone.
- With about 20 minutes left in the lamb braising process, add the orzo to a large pot of boiling salted water and cook for 6 to 7 minutes or until al dente.
- Drain the orzo completely.
- Next, add the orzo to a large sauté pan with olive oil and cook for 2 to 3 minutes over medium heat to gently toast the orzo.
- Season with salt and set to the side, and keep warm.
- Add some orzo to a serving bowl and place the lamb on top with some of the sauce and chopped fresh herbs.
Notes
- This lamb stew can be made ahead and kept warm over low heat for about an hour before serving.
- Store leftovers refrigerated for up to 3-4 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- To reheat, warm lamb with some sauce in the oven at 350°F for 20-25 minutes until hot.
- You may substitute 1 cinnamon stick with 1 teaspoon ground cinnamon or 1/2 teaspoon ground allspice instead of whole berries for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 997 kcal
% Daily Value*
| Calories | 997kcal | 50% |
| Carbohydrates | 102g | 34% |
| Protein | 56g | 112% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 22g | 110% |
| Cholesterol | 127mg | 42% |
| Sodium | 480mg | 20% |
| Potassium | 1315mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 2888IU | 58% |
| Vitamin C | 25mg | 28% |
| Calcium | 160mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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