In last week’s newsletter, I wrote about cooking Greek braised lamb shanks while watching Sam Altman talk about artificial intelligence. A lot of you asked for the recipe — and I don’t blame you.
So, just for you, here it is! Enjoy!
Greek Braised Lamb Shanks
Ingredients
- 4 lamb shanks about 1 pound each
- 1/4 cup extra virgin olive oil
- 2 carrots peeled and cut in chunks
- 3 stalks of celery chopped
- 1 large onion diced
- 6 cloves garlic crushed
- 2 sprigs fresh thyme or oregano
- 4 fresh bay leaves
- 2 cups Greek dry white wine
- 1/2 cup dried Greek olives
- 1 cup diced ripe tomato
- 1/2 lemon
- salt and pepper
- fresh chopped parsley
Instructions
- In a heavy, deep casserole, heat the olive oil. Pat the shanks dry with paper towels, season with salt and pepper, then place in hot oil and brown on all sides.
- Remove the shanks to a plate and set aside. Add the chopped vegetables, bay leaf and thyme and cook until softened, about 7 minutes. Add the lamb and its juices, then pour in the wine, scraping the bottom with a spatula to release any bits stuck to the bottom. Add the tomatoes and olives and a little more salt and pepper.
- The liquid should come up just over halfway. If not, add some water. Bring to a gentle boil, then lower flame to a simmer, cover, and cook over gentle heat about an 1 hour. You can also place the covered casserole in a 370 degree oven for an hour.
- Let rest 15 minutes, covered. Remove the lid. Taste with a fork. The meat should fall off the bone. Adjust seasoning.
- Drizzle with freshly squeezed lemon juice, sprinkle with parsley. Serve with my crispy Lemony Greek potatoes.
Notes
Tips and notes: Search out a good Greek wine to use in this dish and to drink along with it. I used an Assyrtiko from Santorini.
Tried this recipe?Let us know how it was!
