Best Greek Lamb Shanks And Vegetables Recipes

Greek-Style Lamb Shanks image

Provided by Alan in SW Florida

Categories Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 teaspoon salt, divided
4 (1 lb) lamb shanks (small)
2 medium onions, diced
1 large carrot, diced
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken broth
4 medium potatoes, each cut into quarters (about 1 1/2 pounds)
3/4 lb green beans, trimmed and cut into 2-inch pieces
2 medium lemons
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

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 image

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.