The inspiration for the Greek Lamb Shanks were having one of my best buddies and his wife over for dinner. We never have lamb in my house because my wife does not like it. I knew lamb was a favorite of my friend. I truly love shank cuts of meat because they have so much flavor and come out so tender when done right. So this Sunday evening was the perfect night to try a new recipe.
I did not leave the ladies out. The theme was Greek and they love salads. So I made the ladies Greek spiced chicken that they could add to their Greek salad. We would all be happy this evening. I remember making Greek lamb shanks a long time ago and not really liking the result. With experience and a much better appreciation of ingredients, I could pick a recipe that I thought would turn out well and adapt it to my liking.
The braising liquid used traditional inspired ingredients including rosemary, cinnamon sticks and red wine. The lamb shanks were seasoned first and seared in a hot pan. The mirepoix was cooked in the same Dutch oven and then the braising liquid was created and finally the shanks were added back in. The dish was cooked long and slow until the lamb shanks were perfectly tender. YUM!
The cast of characters.
The Building of the Braising Flavors of the Greek Lamb Shanks.
The Greek Lamb Shanks Plated.
GF Lamb Shanks
Slow cooking creates so much flavor and enables one to use tough cuts of meat to create one of a kind dishes as in this GF Lamb Shank.
- 5 Whole Lamb Shanks
- 1/4 Cup GF Flour
- 2 Tbsp Olive Oil
- 1 Medium Yellow Onion rough chop
- 2 Stalks Celery Ribs rough chop
- 3 Whole Carrots rough chop
- 3 Cups Chicken Broth
- 28 Ounces Diced Tomatoes
- 2 Sprigs Fresh Rosemary
- 1/2 Cup Red Wine
- 1 Tbsp Turkish Oregano
- 2 Tsp Smoked Sea Salt
- 2 Tsp Black Pepper
- 2 Tsp annato seeds
- 2 Tsp Cardamon seeds
- 2 Tsp Singapore Seasoning
- 2 Tsp Cumin seeds
- 2 Whole Bay leaves
- 2 Tsp Ground cinnamon
Pat the lamb shanks dry and season with salt and pepper on all sides.
In a large Dutch oven pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides (about 8 mins or so). Remove the lamb shanks and set aside.
Next, add the onions, celery and carrots and rosemary. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine and scrape the bottom. Reduce the wine by half.
Add the broth, tomatoes and remaining spices. Return lamb shanks back to the pot; press down to submerge. Boil for 3 plus hours.
Serve the lamb shanks over orzo with roasted carrots.