Garlic Lovers Greek Lamb Shanks Recipes

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BRAISED LAMB SHANKS WITH LEMON



Braised Lamb Shanks With Lemon image

Many of us had our earliest experiences with braised foods not at the pricey restaurants that have recently rediscovered their appeal but at the Greek diners that never forgot it. So it's not surprising that I associate braised lamb shanks with egg-lemon sauce, a Greek staple. But when I set about to recreate this standard dish I found the sauce superfluous. Though a slow-cooked pot of braised lamb shanks and root vegetables becomes so sweet that it begs for something to counter it, it is also so rich that the thick sauce (a primitive form of béarnaise, really) is overkill. Better, it seems to me, is to finish the braised shanks with what you might call lemon-lemon sauce, using both a lemon's zest and a lemon's juice. That little touch converts this dish from a delicious but perhaps one-dimensional stew to something more, a braise that may never look particularly elegant but tastes that way.

Provided by Mark Bittman

Categories     dinner, weekday, soups and stews, steaks and chops, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
4 lamb shanks, roughly a pound each
Salt and pepper to taste
3 or 4 thyme sprigs
6 cloves garlic, lightly crushed
1 large onion, cut into chunks
4 stalks celery, roughly chopped
4 medium carrots, peeled and roughly chopped
2 cups dry white wine or water
1 1/2 pounds waxy potatoes, peeled and cut into chunks
1 lemon
Chopped fresh parsley leaves for garnish

Steps:

  • Put oil in a large, deep skillet or casserole that can be covered later, and turn heat to medium-high. Add shanks, sprinkling them with salt and pepper. When pieces are deeply browned on one side, add thyme, garlic, onion, half the celery and half the carrots, and more salt and pepper to skillet. Continue to brown, stirring occasionally.
  • Add wine, and let mixture bubble for about a minute; cover and adjust heat so that mixture simmers steadily. Cook for about an hour.
  • Add remaining vegetables to pan; zest lemon, and add zest as well. Continue to cook until lamb is very tender and vegetables soft, another 30 to 45 minutes. (You can prepare dish up to this point in advance; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.)
  • When lamb is done, juice lemon, and add juice to sauce. Taste, adjust seasoning, and serve, garnished with parsley.

Nutrition Facts : @context http, Calories 1137, UnsaturatedFat 32 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 8 grams, Protein 76 grams, SaturatedFat 26 grams, Sodium 2115 milligrams, Sugar 8 grams

GARLIC LOVERS' GREEK LAMB SHANKS



Garlic Lovers' Greek Lamb Shanks image

Being part Greek, I adore the flavor of lamb shanks with mint and oregano, rather than rosemary. Being lazy, I prefer this recipe to the more time- and work-intensive leg of lamb. This is a fairly rich dish that's easier than it looks, and is perfectly suited to cooler weather and cooks who are watching their budgets (lamb shanks are much less expensive than legs of lamb, freeze well, and you can easily double or triple the recipe). We like this with a tangy green salad with a simple lemon, garlic, and olive oil dressing, crusty bread, red wine, and maybe a side of pasta with parmesan or mizithra (greek grating) cheese if we're really hungry. Opa!

Provided by Lizzie-Babette

Categories     Lamb/Sheep

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 7

2 lamb shanks
1 head garlic, cloves peeled,large ones halved
3/4 cup dry red wine (or so)
2 tablespoons dried oregano, to taste
2 tablespoons dried mint, to taste
extra virgin olive oil (for drizzling)
salt and pepper, to taste

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.

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