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.