Greek Style Braised Lamb Shanks Recipe 55 Food

GREEK-STYLE LAMB SHANKS

Steps:

• In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown.
• Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes.
• Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.
• Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
• When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.

KLEFTIKO-STYLE LAMB SHANKS

Steps:

• Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
• Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.

GARLIC LOVERS' GREEK LAMB SHANKS

Steps:

• Trim most visible fat from shanks.
• Cut slits 1/2" wide and deep all over shanks, as many as possible.
• Stuff garlic cloves into slits, lengthening or deepening them as needed.
• Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic.
• (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side.
• Remove shanks from oven, and turn it down to 300 degrees Fahrenheit.
• Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank.
• Sprinkle lightly with salt and pepper.
• Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so.
• When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside.

GREEK-STYLE BRAISED LAMB SHANKS RECIPE - (5/5)

Steps:

• Preheat oven to 325 degrees. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil. Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve. This recipe yields 6 servings.

GREEK LAMB SHANKS (SLOW COOKER)

Steps:

• Place lamb and flour in large plastic bag and shake to coat.
• Heat oil in pan and add lamb in batches and cook until browned.
• Heat remaining oil and cook onions and garlic stirring until onions are soft.
• Combine wine, stock, rind artichokes and olives in a large jug.
• Place lamb in slow cooker pot and pour liquid mixture over lamb.
• Cover pot with lid.
• Cook on high setting for 4 hours or low setting for 8 hours.
• Stir in oregano and salt and pepper just prior to serving. Taste and adjust seasoning if required.

LAMB SHANKS, BRAISED TURKISH-STYLE WITH ROASTED PLUMS

Steps:

• Mix the paprika, cumin, cardamom, cinnamon, allspice, cloves, salt, and pepper in a bowl. Rub the spice mix into the lamb shanks creating a spice covering that coats the lamb completely. Set aside 10 minutes.
• Heat the oil over medium heat in a large lidded saucepan. Add the onions and begin to brown them stirring occasionally. Add the plums that you have pitted along with the sugar and cook for a few minutes with the onions. Remove the onions and plums with a slotted spoon and add the seasoned lamb to the saucepan oven and brown the lamb well on all sides.
• Add the white wine and cook down by half. Add the hot stock and return the onions and plums to the pot. Adjust the seasoning, set at a simmer, cover and cook for 90-120 minutes or until the lamb is fork tender. Serve with saffron rice.