I rounded out my Greek dinner with Lamb Shanks and potatoes for the meat and potato lover of a father I have.  The shanks turned out really tender.  I cooked them slower and on a lower temperature than the recipe called for (noted below in the recipe)

                                                              Lamb Shank Recipe

  1. 6 lamb shanks sprinkled with salt and pepper and browned on all sides in 2 tbsp of olive oil
  2. Transfer shanks to a plate and add chopped 2 onions, 3 large carrots and 10 minced garlic cloves.  Saute until golden brown.
  3. Stir in 1 bottle of red wine, 1 – 28 oz. can of whole peeled tomatoes , 1 – 10.5 oz can of condensed chicken broth and 1 – 10.5 oz can of beef broth.  Season with 5 teaspoons of fresh rosemary and 2 teaspoons of fresh thyme (I left them as sprigs).  
  4. Return shanks to pot pressing down to submerge, bring to boil, then reduce heat to medium low, cover and simmer for 2 hours (I cooked at low and cooked for 4 hours).
  5. Once tender, remove cover and simmer for 20 minutes.  Transfer shanks to platter and put in a warm oven.  Boil juices until thickend and spoon over shanks.

                                                    Peas, Potatoes and carrots in olive oil-lemon sauce

  1. In dutch oven, heat 1/3 cup of oil and saute 1 large onion for 2 minutes
  2. Add fennel bulb quartered and thinly sliced for another 5 minutes
  3. Add potatoes and saute for 4 minutes more
  4. Add 1/2 bag of frozen peas, 1.5 cups of chicken stock, 3 carrots cut into 1 inch slices and salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes
  5. Add 1/2 cup more of chicken stock, 1/3 cup of lemon juice and 1/4 cup of fresh dill and stir.  Cook for 10 more minutes and taste to adjust seasonings.
  6. Sprinkle 1/4 cup of dill on top and serve.