Cooking lamb can be intimidating for someone who has never made it themselves. This recipe makes it incredibly easy for any skill level – These lamb shanks are incredibly easy to make and most importantly delicious!
So I’m Greek as you know – surprise, surprise. Anyway, Easter just occurred, and if you know anything about the Greek culture, you know we eat lamb. We are, the cliche “My Big Fat Greek Wedding” have a lamb on the spit in the yard kind of people – and let me tell you something, I am damn proud of that. I love it. I look forward to that day every year.
Well, after eating all that lamb somehow I was still craving it!….I must not have eaten enough – which I never thought was possible! So while grocery shopping I saw lamb shanks – beautiful pieces at a reasonable price. So I thought “why not!” I always strive and encourage people to try new things, why not encourage myself to attempt lamb shanks.
Totally worth the risk!
I used a slow cooker – recommended by the butcher – it slow cooked for 4 hours and came out perfect!
( I made 1/2 the serving size as what I provide below)
– 4 Lamb Shanks (about 4 1/2 pounds)
– Kosher salt and freshly ground pepper
– 2 tablespoons of all purpose flour (I used more then what is called for)
– 1 tablespoon extra-virgin olive oil
– 2/3 cup low-sodium chicken broth
– 4 dill sprigs plus 1 1/2 tablespoons finely chopped dill
– 2 garlic cloves, thinly sliced
– 1 medium onion, thinly sliced
-1 small lemon, thinly sliced, and seeds picked out
– 1 tablespoon freshly squeezed lemon juice
– 1/2 cup crumbled feta cheese
– cooked orzo, for serving
-Season the lamb shanks with salt and pepper and dust with flour, shaking of any excess.
-In a large skillet, heat the olive oil until shimmering.
-Cook the lamb shanks over moderately high heat, in batches if necessary, until browned all over, (about 10 minutes)
-Transfer the shanks to a slow cooker.
-Add the chicken broth, dill sprigs, garlic, onion and lemon.
– Cover and cook on high until the lamb is tender. (about 4 hours)
– Transfer the shanks to shallow bowls and keep warm. Skim the fat from the cooking juices.
– Stir in 1 tablespoon of the chopped dill and the lemon juice and season the juices with salt and pepper.
– Spoon the juices along with the onion and lemon over the lamb shanks.
– Sprinkle with the feta and the remaining 1/2 tablespoon of chopped dill and serve with orzo.
— The cooked lamb shanks can be refrigerated in their liquid for up to 2 days. Skim the fat from the cooking juices and finish the sauce shortly before serving.
Suggested pairing: Lemon-inflected, Herbal Greek White
— I used a ChefMate slow cooker, it does its job but I wouldn’t recommend it as much as a typical crock pot. If you don’t have a slow-cooker (whatever the brand) I highly recommend investing in one. They are reasonably priced! Here is the one I am getting next time that I know is good. Only $17.
I served this with a simple orzo recipe and roasted Asparagus.
The orzo I cooked normally but in chicken broth instead of water. Sauteed some mushrooms and mixed them in with butter. Delicious
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