Best Garlic Lovers Greek Lamb Shanks Recipes

GREEK LAMB SHANKS

Greek Lamb Shanks image

Greek lamb shanks are tender, flavorful, delicious, and literally fall off the bone. Make this Mediterranean lamb in the oven, instant pot, or slow cooker.

Provided by Sam | Ahead of Thyme

Categories Lamb

Number Of Ingredients 16

Ingredients

4 medium lamb shanks (about 1 pound each)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon vegetable oil
3 cups chicken broth (or water)
2-3 bay leaves
1 tablespoon dried oregano
1 medium onion, sliced
1 tablespoon garlic, chopped
1/2 cup Kalamata olives
1/4 cup sun-dried tomatoes
2 tablespoons lemon juice
1/2 pound small potatoes (about 6 potatoes)

Steps:

Use a paper towel to pat the lamb shanks completely dry. Generously rub with olive oil, salt, pepper, paprika, and cumin. Set aside to marinate for at least 30 minutes.

Nutrition Facts : ServingSize 1/2 lamb shank, Calories 359 calories, Sugar 1.6 g, Sodium 843.2 mg, Fat 14.2 g, SaturatedFat 5.2 g, TransFat 0 g, Carbohydrate 8.1 g, Fiber 1.6 g, Protein 48.1 g, Cholesterol 147 mg

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY

Braised Lamb Shanks with Garlic and Rosemary image

There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!

Provided by Lora Brody

Categories Garlic Herb Lamb Braise Dinner Rosemary Lamb Shank Winter Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

Steps:

In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on 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.
Use 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.
Note:
For a less assertive garlic taste, use elephant garlic.

KLEFTIKO-STYLE LAMB SHANKS

Kleftiko-style lamb shanks image

Make these Greek-style lamb shanks for a one-pot dinner that's sure to please - and without too much washing-up. Lemon, herbs and feta mean it's full of flavour

Provided by Tom Kerridge

Categories Dinner, Main course

Time 3h30m

Number Of Ingredients 13

Ingredients

4 lamb shanks
4 garlic cloves , roughly chopped
1 tsp dried rosemary
1 tsp dried thyme
2 tsp dried oregano
large pinch of ground cinnamon
3 bay leaves
1 large lemon , juiced
2 tbsp olive oil , plus extra for drizzling, if needed
1 ½kg waxy potatoes , chopped into large chunks
1 red pepper , deseeded and chopped into chunks
100ml white wine (or use water)
150g feta , crumbled into large chunks

Steps:

Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.

Nutrition Facts : Calories 737 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium

BRAISED GARLIC LAMB SHANKS

Braised Garlic Lamb Shanks image

Make and share this Braised Garlic Lamb Shanks recipe from Food.com.

Provided by bggio

Categories Lamb/Sheep

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 lamb shanks
2 turnips, medium cut to 1 inch long cubes
3 carrots, large cut to 1 inch long
1 teaspoon fennel seed
4 tomatoes, cubed (or canned diced tomatoes)
1 teaspoon salt
3 onions, quartered
1/2 teaspoon black pepper
12 garlic cloves, quartered
1 cup beef stock
1 cup chicken stock
1 1/2 cups red wine
2 -3 tablespoons olive oil

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.

Nutrition Facts : Calories 783.4, Fat 39, SaturatedFat 14.6, Cholesterol 243.3, Sodium 826.8, Carbohydrate 19.1, Fiber 3.8, Sugar 8.5, Protein 75