Greek-Style Braised Lamb Shanks

Name: Greek-Style Braised Lamb Shanks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 smalls bay leaves; 3 drained canned anchovies; 1 large carrot, chopped; 2 celery stalks, chopped; 2 cinnamon sticks; 6 larges garlic cloves, chopped; 0 teaspoons ground nutmeg; 5 juniper berries or 2 tablespoons gin; 2 kilograms lamb shanks; 397 grams low-salt chicken broth; 397 grams low-salt beef broth; 750 milliliters Merlot; 3 Tbsps olive oil; 1 large onion, chopped; 2 fresh thyme sprigs; 1 Tbsp tomato paste

Need a gluten free, dairy free, and primal main course? Greek-Style Braised Lamb Shanks could be a spectacular recipe to try. One serving contains 376 calories, 33g of protein, and 12g of fat. This recipe serves 6. 1 person found this recipe to be flavorful and satisfying. A mixture of juniper berries, low-salt chicken broth, tomato paste, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 325°F.

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Oven

Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat.

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Lamb

Cooking Oil

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Pot

Sprinkle lamb on all sides with salt and pepper.

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Salt And Pepper

Lamb

Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes.

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Lamb

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Pot

Transfer lamb to plate.

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Lamb

Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes.

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Vegetable

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Pot

Mix in tomato paste.

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Tomato Paste

Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.

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Broth

Lamb

Wine

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Pot

Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours.

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Lamb

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Oven

Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat.

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Salt And Pepper

Vegetable

Gravy