On most weekends I make it a point to make something I’ve had in a restaurant but never attempted to make before. I absolutely love Greek food and have tasted this in a restaurant before and wanted to try and make it my own. I was actually prepared to cook this a lot longer and to do more involving work to get the outcome I desired but it ended up being quiet easy, and absolutely gorgeous. I encourage anyone to try this if they have a couple hours before dinner and want something completely tender and falling off the bone delicious. I added a few extra ingredients I had laying around in the fridge that gave it that Greek touch but you can use what you have. This recipe serves two, but you could easily buy a lamb leg, or shoulder to feed more. Enjoy!
2 Lamb shanks
Handful fresh parsley, oregano, and mint chopped
¼ c olive oil for marinating
4 large potatoes
2 large tomatoes
2 large onions
4 medium carrots
5 garlic cloves
Glass of red wine
Cinnamon stick ( you can use ½ tsp ground cinnamon if you don't have a stick)
Sicilian green olives
Beef bouillon cube
200-300mls boiling water
Preheat oven to 170F (340F)
In a bowl, combine chopped herbs, oil, lemon juice and some salt stir to incorporate.
Peel carrots, scrub potatoes, and cut into thumb size chunks (I cut the potato in halves and quarters).
Cut up tomatoes and onions into the same size chunks, and peel garlic cloves.
To get cooking:
In a large casserole pan heat the oil until very hot.
Brown the shanks to seal in flavor.
Pour the herb marinade over the meat and rub in (careful not to burn yourself).
Add the glass of wine and simmer for about 10 minutes or until it reduces by half.
Add the carrot, potato, tomatoes, garlic cloves, olives, cinnamon, bullion cube and water.
Bring up to a boil, cover with lid and place in a hot 170C oven for 2hrs.
Dish it up and and enjoy!
*If you do not have a cast iron casserole with lid you can brown them in a pan and then use a baking dish but cover tightly with foil.