Mediterranean Lamb Shank Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexAverageServings6
HealthyHigh Protein
Ingredients
| Lamb shanks (1.5 kg/3.3 lb)- 4 | ||
| Plain flour | 2 Tablespoon | |
| Rosemary - 1 tablespoon, dried (or use Fresh Rosemary - 3 sprigs ) | ||
| Thyme | 1 Teaspoon | |
| Black pepper | 1 To taste | |
| Celery stick | 1 | |
| Carrot | 1 Large | |
| Onion | 1 Large | |
| Tomatoes | 6 Large | |
| Olive oil | ||
| Garlic | 4 Clove (5gm) | |
| Tomato puree | 1 Tablespoon | |
| Chickpeas | 1 Cup (16 tbs) | |
| Dry white wine | 8 Cup (16 tbs) | |
| Lamb stock - 1 cup | ||
| Bay leaves | 2 | |
| Oregano | 1 Tablespoon | |
| Flat leaf parsley | 1 Bunch (100gm) | |
| Sea salt | 1 To taste | |
Directions
GETTING READY
1) Clean the lamb shanks after washing them.
2) Combine flour with rosemary, thyme and black pepper.
3) Dry lamb and dredge with seasoned flour.
4) Finely chop celery, carrot, onion and tomatoes.
MAKING
5) Cook the lamb on high heat in hot olive oil.
6) Take out when edges begin to brown.
7) Into the pan, add garlic, celery, carrot and onion so as to make them tender.
8) Now add lamb as a layer on top of the bed of vegetables and cover with fresh and canned tomatoes.
9) Add chickpeas, white wine and lamb stock and reduce to a simmer and cook after allowing entire mixture to a boil.
10) Add bay leaves and oregano.
11) Slowly agitate pan to avoid burning.
12) Let the liquid to reduce to half by cooking on simmering heat for about 1 1/4 hours, or until the lamb is cooked through and about to leave off the bone.
SERVING
13) Add required sea salt and black pepper as seasoning, and sprinkle with parsley before serving.
1) Clean the lamb shanks after washing them.
2) Combine flour with rosemary, thyme and black pepper.
3) Dry lamb and dredge with seasoned flour.
4) Finely chop celery, carrot, onion and tomatoes.
MAKING
5) Cook the lamb on high heat in hot olive oil.
6) Take out when edges begin to brown.
7) Into the pan, add garlic, celery, carrot and onion so as to make them tender.
8) Now add lamb as a layer on top of the bed of vegetables and cover with fresh and canned tomatoes.
9) Add chickpeas, white wine and lamb stock and reduce to a simmer and cook after allowing entire mixture to a boil.
10) Add bay leaves and oregano.
11) Slowly agitate pan to avoid burning.
12) Let the liquid to reduce to half by cooking on simmering heat for about 1 1/4 hours, or until the lamb is cooked through and about to leave off the bone.
SERVING
13) Add required sea salt and black pepper as seasoning, and sprinkle with parsley before serving.
Chef
