Greek Lamb Shanks
Greek Lamb Shanks
Lamb shanks are a much-loved classic in Greek home cooking, often prepared with different aromatic bases depending on the region and the cook. This version brings those traditions together with rich tomato passata, sweet vegetables, plenty of fresh garlic and a generous handful of herbs for a deeply comforting one-pan dish. A gentle oven braise […]
Servings
2
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 2 lamb shanks
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 carrot, diced
- ½ bulb garlic, sliced
- 5 sprigs thyme, chopped
- 5 sprigs rosemary, chopped
- 200mL organic beef stock
- 500mL organic passata
- 4 potatoes, cut into thin wedges
- 2 tbsp fi nely chopped rosemary & thyme, extra
- Lemon wedges, to serve
Method
- Preheat the oven to 165°C.
- Heat 1 tbsp of the olive oil in a heavy-based ovenproof pan with a lid over medium heat.
- Brown the lamb shanks well on all sides for about 6 mins. Remove and set aside while you prepare the sauce base.
- Add the onion, carrot and garlic to the pan and cook for 5 mins or until softened and translucent.
- Stir in the chopped thyme and rosemary and cook for a further 3–4 mins until fragrant.
- Deglaze the pan with the beef stock, then add the passata. Stir to combine and bring to a gentle simmer.
- Return the lamb shanks to the pan, cover with the lid and bake for 60–70 mins.
- Remove the pan from the oven and arrange the potato wedges around the shanks. Drizzle with the remaining olive oil and scatter over the extra chopped herbs.
- Cover again and return to the oven for 45–50 mins.
- Remove the lid and cook for a final 15 mins, or until the potatoes are crisp and golden.
- Serve straight from the pan with lemon wedges and, if you like, a fresh garden salad
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