Best Garlic Lovers Greek Lamb Shanks Recipes

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.

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.

BRAISED GARLIC LAMB SHANKS

Steps:

• Preheat the oven at 325 degrees.
• Combine salt and pepper and season the lamb.
• In a large stainless steel pan pre-heat olive oil med/high heat.
• Sear the lamb in the oil 3-4 minutes each side or until browned.
• Remove from oil and add carrots, onion, garlic and turnip and fry lightly 2-3 minutes.
• Add wine and scrape the bottom of pan of all the glazed on bits.
• Add the the stock and tomatoes and bring to a good boil.
• Add the lamb back in and cover the pan with foil or pan cover and place into oven 2 to 2 1/2 hours.

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY (CROCK POT)

Steps:

• Combine the red wine, Dijon mustard, salt, pepper in a small dish. Place the lamb shanks in the crock pot.
• Scatter the remaining ingredients around and on top of the shanks. Cover and cook on high for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to low and cook for an additional 6 hours.
• Using a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste and add salt and pepper, if needed.
• Pour the juices over the shanks, and serve.

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.