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
- 6 lamb shanks sprinkled with salt and pepper and browned on all sides in 2 tbsp of olive oil
- Transfer shanks to a plate and add chopped 2 onions, 3 large carrots and 10 minced garlic cloves. Saute until golden brown.
- 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).
- 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).
- 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
- In dutch oven, heat 1/3 cup of oil and saute 1 large onion for 2 minutes
- Add fennel bulb quartered and thinly sliced for another 5 minutes
- Add potatoes and saute for 4 minutes more
- 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
- 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.
- Sprinkle 1/4 cup of dill on top and serve.