Greek Lamb Or Venison Shank Recipes

GREEK LAMB OR VENISON SHANK

Greek Lamb or Venison Shank image

This is a great recipe to make with smallish shanks of any animal, from lamb and pork to venison.

Provided by Hank Shaw

Time 3h20m

Number Of Ingredients 16

Ingredients

4 tablespoons olive oil
2 large deer shanks, or 4 lamb shanks
Salt
2 carrots, peeled and cut into large chunks
1 white or yellow onion, sliced thickly
3 celery stalks, cut unto large chunks
5 cloves garlic, peeled but whole
4 bay leaves
1 teaspoon dried thyme
2 teaspoons dried oregano
3 tablespoons tomato paste
1/2 cup red wine
2 tablespoons cold butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
Black pepper to taste

Steps:

In a large Dutch oven or other heavy, lidded pot, heat the olive oil over medium-high heat. Salt the shanks, then brown them well on all sides except the one with the bone; this helps the shanks hold together better. Preheat the oven to 325°F.
When the shanks are nicely browned, remove them to a bowl. Add the carrots, onion and celery and sauté until slightly browned, about 6 to 8 minutes. Add the garlic cloves and cook another minute, stirring often. If you are cooking lamb shanks, leave the vegetables in. If you are cooking deer or other wild game shanks, remove the vegetables.
Add the tomato paste, wine, thyme and oregano to the pot. Mix well, and once it thickens, add a cup of water and mix well. Add the venison shanks back in now, along with any juice that has accumulated in the bowl. Cover with more water by just a little, bring to a simmer and add salt to taste. Cover the pot and let this cook in the oven for 90 minutes.
At this point, lamb shanks will be done. Deer shanks will still need some time, but you can add back the vegetables now. Keep cooking until the meat wants to fall off the bone, anywhere from another 30 minutes to another 2 hours. It's wild game, so you never know...
When the meat is tender, remove it gently to an ovenproof pan, along with all the vegetables. Turn off the oven and set this pan in the oven to keep warm. Set the pot on a strong burner and boil down the braising liquid. This will take roughly 20 to 30 minutes, so now is a good moment to make rice or mashed potatoes.
When the sauce has reduced and thickened a bit, turn off the heat. When it stops, bubbling, add the cold butter a tablespoon at a time, swirling until it disappears. Use this as your sauce for the shanks and vegetables. Top it all with fresh herbs and black pepper.

Nutrition Facts : Calories 358 kcal, Carbohydrate 12 g, Protein 21 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 268 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

VENISON GYROS

Venison Gyros image

This is a twist on the classic Greek sandwich.

Provided by ChefStubb's

Categories World Cuisine Recipes European Greek

Time 2h45m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 ½ tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
3 pounds venison, cut into 1/4 thick strips
1 (12 ounce) package pita breads, warmed

Steps:

Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.

Nutrition Facts : Calories 431.9 calories, Carbohydrate 33.7 g, Cholesterol 158.7 mg, Fat 10.2 g, Fiber 2 g, Protein 48.4 g, SaturatedFat 2.6 g, Sodium 383.5 mg, Sugar 0.8 g

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

Ingredients

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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Greek Lamb Or Venison Shank Recipes

GREEK LAMB OR VENISON SHANK

This is a great recipe to make with smallish shanks of any animal, from lamb and pork to venison.

VENISON GYROS

This is a twist on the classic Greek sandwich.

GARLIC LOVERS' GREEK LAMB SHANKS

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