Nothing warms the house and the belly like a tender and saucy lamb shank. This recipe is inspired by the spicing of the classic Greek casserole Moussaka.
Cinnamon and allspice are a surprisingly complementary spice to lamb and a bit different than your regular recipe. Make sure you serve the lamb with something to sop up the juices like a risotto, masked potatoes or crusty bread.
Braised Greek Lamb Shanks
(serves 2)
Combine the salt, cinnamon, allspice and pepper. Trim the silver skin off the shanks and pat dry. Dust the shanks with the spice mixture and then in the flour.
Heat a medium Dutch oven to medium heat and add the vegetable oil. Brown the shanks on each side and then remove to a plate.
Reduce the heat to medium low and add the onion. Sweat for 5 minutes then add the garlic for 1 more minute. Remove to a plate and add half of the mushrooms. Saute the mushrooms until they are brown and remove them to the onions. Repeat with the rest of the mushrooms. Return all the vegetables to the pan. Add the tomato paste and cook until it starts to brown. Add wine and increase heat to medium. Simmer until wine is reduced by half. Add the lamb, tomato sauce, sugar and the chicken stock to the pot. Bring to a simmer, cover and reduce heat to low. Cook for 2-3 hours or until lamb is very tender.
You can make this the day before and refrigerate, this will give you the opportunity to skim the fat off the sauce. Otherwise serve hot with a nice hunk of bread to sop up the juices
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Looks great! I’m going to give it a shot. Anything braised it tops in my book.