Braised Lamb Shanks
People will be saying “please and shank you” asking for this recipe.
This slow-cooked one-pot fall-off-the-bone braised lamb recipe takes a bit of time to become tender, but it’s easier to make than you think and oh is it worth the wait.
When you add The Salty Greek and lamb together it’s a match made in Heaven, as the flavours in the blend like rosemary, oregano, garlic, basil and more compliment the lamb flavour. Plus, your kitchen will be filled with a lovely aroma!
Impress your guests at your next dinner party or serve at a special occasion with some Greek Lemony Potatoes, creamy buttery polenta, or crispy warm bread to scoop up all the zoumi (juices).
Ingredients
2kg Lamb Shanks
Oil of your choice (as Greeks, we love olive oil!)
1/3 Cup, Flour
1 Onion, chopped
3 Cloves, Garlic chopped
3 Carrots, peeled and sliced
2 stalks, Celery chopped
1 Cup, White Wine
1/4 Cup, Tomato Paste
3 Cups, Chicken or Beef Stock
2 Tbsp, The Salty Greek
2 or 3 Bay Leaves
2 Sprigs Fresh Rosemary (bonus)
Recipe Steps
Pat dry lamb shanks very well and dry rub season with 1 tablespoon The Salty Greek Signature Blend.
Tip: The Signature blend gives a classic Mediterranean flavour profile. If you love something spicier, go for the Mild Chilli blend. Or, if you’re trying to experiment with heat more, do an even mix of both blends.
In a large deep casserole pot on medium heat, warm the oil.
Dredge each piece of the lamb shank in the flour and shake off the excess.
Tip: You can do this in a bag to make it easier, or a deep bowl to reduce mess.
Add lamb to the deep casserole pan and sear on ALL sides until deep golden brown. Remove the seared lamb to a plate and set aside.
Note: You might have to do in a couple of batches. This is a very important step. It will take about 8 to 10 minutes.
Add the onions, garlic, carrots and celery to the pan and season with the remaining The Salty Greek Signature Blend. Cook for about 2 minutes on low heat, just to release the flavour and soften the vegetables.
Add the tomato paste, deglaze with the white wine and bring to a simmer for about 3 minutes.
Stir in the chicken stock, bay leaves and fresh rosemary sprigs.
Nestle the lamb back in the casserole pan and cover with the lid.
With the heat reduced to low, cook for about 3-4 hours, the meat should be soft and tender. Check the meat should be falling off the bone at the touch of your fork, if not then please continue cooking a bit longer and checking every 30 minutes.
Carefully remove meat from the plate and put aside.
Optionally, continue cooking the sauce until it reduces to a thicker sauce, leaving the lid ajar. At this point make sure to taste and add more Salty Greek seasoning if needed.
Return meat to the sauce and heat up to serve immediately while still warm.
Suggestions
Some ideas are:
Use your leftovers as a sauce when making a pasta dish, whether it’s a Pappardelle or Orzo.
One shank usually feeds 1 person.
You can do this dish the day before and continue cooking a further hour the next day for the “fall-off-the-bone” experience. It’s perfect to put on the stove a Sunday morning and leave it to cook throughout the day ready for dinner.
Don’t have a deep casserole dish? No problem, use the frying pan and then pop all your ingredients in the oven (at Step 9) and slow cook (covered).
To serve sprinkle with some fresh parsley, if you have crusty fresh bread to dip that’s just a bonus!
If you have bread that’s on its way out, make Infused Croutons by dipping the cut bread pieces in the sauce, then baking like a regular crouton – it’s a flavour bomb that will make your salads unforgettable (if you don’t eat them all straight from the oven!).
If you do not have wine or prefer alcohol-free cooking, replace with extra chicken or beef stock but add a dash of lemon juice or vinegar to give it some tang and brightness like wine does.
Somehow if you have leftover sauce, then freeze it.
More Recipe Ideas
