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Mediterranean Lamb Shank

world.food's picture
Ingredients
  Lamb shanks 3 1⁄2 Pound (4 pieces, 1.5 kilogram)
  Plain flour 2 Tablespoon
  Dried rosemary/3 fresh rosemary sprigs 1 Tablespoon
  Thyme 1 Teaspoon
  Black pepper To Taste
  Celery stick 1
  Carrot 1 Large
  Onion 1 Large
  Tomatoes 6 Large
  Olive oil 1 Tablespoon
  Garlic 4 Clove (20 gm)
  Tomato puree 3⁄4 Tablespoon (1 dessertspoon)
  Chickpeas 1 Cup (16 tbs)
  Dry white wine 8 Cup (128 tbs) (4 glasses)
  Lamb stock 1 Cup (16 tbs)
  Bay leaves 2
  Oregano 3⁄4 Tablespoon (1 dessertspoon)
  Flat leaf parsley 1 Bunch (100 gm)
  Sea salt 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
6

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