Greek style lamb shanks cooked to tender perfection with a rich reduction, heaven served with hot crusty bread and butter. A very simple and traditional recipe - this is comfort food at its best.
Preheat over to 150*c.
Brown lamb legs in large oven proof pot or casserole dish.
Add wine and deglaze the pan.
Aadd stock, whole peeled garlic cloves and whole herbs (no need to chop as these will be dicarded).
Season well but if using a shop bought stock go very light on the salt.
Turn up heat and bring to the boil.
Once boiled place in oven with lid on and cook until meat is tender and starting to come away from the bone slightly, this takes around 2-3 hours depending on the size of the shanks.
Remove meat, cover and set aside.
Strain red wine, stock and herb mixture, discard solids.
Place strained mixture in pot and bring to the boil on the stove top.
Reduce heat and simmer until jus has reduced to 1/4 in quantity and thickened (you may want to keep reducing past the 1/4 mark depending on how thick you'd like the jus).
Serve one shank per person with a generous serving of the jus poured over the lamb.
Dress with crumbled feta across the top and serve with a warm potato salad or mash.
Put any excess jus in a jug for people to help themselves and have hot crusty bread and butter on the table for mopping up the jus.
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