If you are a lamb shank fan this will really get your mouth watering. It falls off the bone and the flavour is spectacular. Definately not a fat burner! Greek style lamb shanks are the tastiest way to serve and expensive cut of lamb, the lamb is soft and falls off the bone. I have tried a number of lamb shank recipes but this is my favorite. (4 people)
What you need
4 lamb shanks – approx 1.5-2kg bone in
salt and pepper
1 tablespoon flour
1 large onion, thinly sliced
1 tin chopped peeled tomatoes
3 celery sticks chopped
4 clove garlic, finely chopped
1/3 cup chicken stock/ red wine
1/2 teaspoon salt
a generous pinch of fresh oregano
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon dry rosemary
1 teaspoon grated lemon zest
chopped parsley a generous pinch
The process
Salt and pepper the shanks, in a large pot brown the shanks in oil on all sides, then remove and set aside.
Soften the garlic and onions on a medium heat, add the meat and then add all the other ingredients, stir and simmer for 10-15 minutes until liquid has reduced by 1/2.
Pour everything into a roasting pan or large casserole dish and cook in a 140 celsius oven for three to four hours , turning the shanks every hour. I like to cover the shanks for the first hour with foil and then the last 30 minutes again.
Serve individual shanks with a generous scoop of the vegetables from the pan.
This is good stuff folks, serve with mashed potato or polenta. Try the Lamb Souvlaki recipe if you are a Greek food fan.
Hi Graham,
This is such a yummy recipe. Thank you so much.
Incidentally, I seem to be resorting to your recipes more frequently. I’ve even considered drawing up a separate file entitled “Graham’s Recipes”! How about that!
Regards,
Keta
Hi there Keta, I am flattered 🙂 and so glad you are enjoying them, this is a winner, looking forward to making it again this weekend.
Hi Graham
With Winter fast approaching do you have any new recipes for the slow cooker. Being a working mom, its one of the best kitchen appliances for those cold winters days when you get home from work and that lovely aroma of food fills the home.
Hi leigh-Anne, I do have a few, look out for the next newsletter in about a week or so, it will have great stews and winter meal ideas. Happy days G
Hi Graham,
These sound DELICIOUS! I am going to give them a go for our Easter Feaster tomorrow (Saturday in Australia) but I need to cook 8 shanks – other than doubling the quantities do you think I’ll need to increase the cooking time?
Thanks in advance.
Julie
Hi Julie, sorry I didnt make it in time, been away for a while. Happy days G
No probs – I ended up cooking them for about 3 hours at a lower temp and they were spectacular! Meat literally fell off the bone, my family has now been lulled into the belief I can actually cook!
Fantastic, love that you are cooking… keep surprising yourself and the family. Happy days G
How about cooking them in a bag???
Hi Trevor, sorry for the late reply… been under the whip lately. You could quite happily cook them in an oven bag, enjoy G