Greek Lamb Shanks
Author: 
Recipe type: Main
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Lamb Shanks (each about 1¼ lbs., 1 shank is a portion)
  • Parsley Leaves, lightly packed
  • 4 T Dried Oregano
  • 8 Garlic Cloves, minced
  • 4 Lemons, juiced
  • Olive Oil
  • Salt and Pepper
  • 1 Cup White Wine
  • Chicken Stock
  • 1 lb. Small Potatoes
  • 12 Cippolini Onions or 4 Sweet Onions, quartered
Instructions
  1. Squeeze lemon should be about ½ cup total
  2. In a food processor, add ½ garlic, 2 T oregano, bunch of parsley and a little oil, blend together. Rub lamb shanks with mixture, set aside.
  3. In same food processor, repeat process above. In a bowl, add onion and potatoes and toss with mixture. Add salt and pepper and set aside.
  4. Heat oven to 375
  5. Heat dutch oven and salt and pepper the shanks and then brown all over med-high heat. Add lemon juice and white wine, reduce by half.
  6. Add back shanks and add chicken broth until ½ way up sides of meat and add bay leaf. Put in oven for 1½ hours. After 1½ hours, reduce oven to 350 for another 30 minutes.
  7. Remove shanks from oven and pull out of dutch oven. Add potato onion, juices, salt, and pepper. Add back shanks and more chicken broth, if needed. Reduce heat to 325 and cook for another 1½ hours.
  8. Serve with naan and a greek salad
Recipe by Eatentions at https://www.eatentions.com/greek-lamb-shanks/