Greek Lamb Shanks And Vegetables Recipes

LAMB SHANKS & ORZO

Provided by Ina Garten

Categories main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 15

Lamb Shanks & Orzo image

Steps:

Preheat the oven to 325 degrees.
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks.
Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook.
Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot.

Ingredients

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 lamb shanks (1 to 1 1/2 pounds each)
Grapeseed oil
2 tablespoons good olive oil
3 cups chopped yellow onions (2 to 3 onions)
2 cups medium-diced carrots (4 to 5 carrots)
2 cups medium-diced celery (3 stalks)
1 tablespoon minced fresh rosemary leaves
3 large garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes, including the liquid
2 cups canned beef broth
1 1/2 cups dry white wine, plus extra for serving
2 bay leaves
2 cups orzo

KLEFTIKO-STYLE LAMB SHANKS

Make these Greek-style lamb shanks for a one-pot dinner that's sure to please - and without too much washing-up. Lemon, herbs and feta mean it's full of flavour

Provided by Tom Kerridge

Categories Dinner, Main course

Time 3h30m

Number Of Ingredients 13

Kleftiko-style lamb shanks image

Steps:

Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.

Nutrition Facts : Calories 737 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium

Ingredients

4 lamb shanks
4 garlic cloves , roughly chopped
1 tsp dried rosemary
1 tsp dried thyme
2 tsp dried oregano
large pinch of ground cinnamon
3 bay leaves
1 large lemon , juiced
2 tbsp olive oil , plus extra for drizzling, if needed
1 ½kg waxy potatoes , chopped into large chunks
1 red pepper , deseeded and chopped into chunks
100ml white wine (or use water)
150g feta , crumbled into large chunks

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?

Provided by Try This Recipe!

Categories Meat and Poultry Recipes Lamb

Time 4h20m

Yield 8

Number Of Ingredients 24

Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek salad image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 73.9 g, Cholesterol 87.5 mg, Fat 28.1 g, Fiber 12.5 g, Protein 32 g, SaturatedFat 10 g, Sodium 390.4 mg, Sugar 11.6 g

Ingredients

1 (3 pound) leg of lamb
2 cloves garlic, sliced
3 sprigs fresh rosemary
5 large bay leaves
salt
1 eggplant, cut into 1-inch chunks
1 zucchini, cut into 1-inch chunks
1 red onion, cut into 1-inch chunks
7 large potatoes, thinly sliced
2 tablespoons olive oil, or as needed
sea salt to taste
½ cucumber, grated
½ cup mint leaves, chopped
1 pinch dried oregano, or to taste
salt to taste
1 cup Greek yogurt
6 large tomatoes on the vine, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
½ cup whole black olives
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 (4 ounce) package feta cheese
3 pinches dried oregano

GREEK-STYLE LAMB SHANKS

Make and share this Greek-Style Lamb Shanks recipe from Food.com.

Provided by Alan in SW Florida

Categories Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

Greek-Style Lamb Shanks image

Steps:

In a 8-quart Dutch oven, heat vegetable oil over medium-high heat, Sprinkle 1/4 teaspoon salt on lamb shanks. Cook lamb shanks, 2 at a time, until browned on all sides. Remove shanks to a bowl as they brown.
Preheat oven to 350 degrees Fahrenheit. In drippings in Dutch oven, cook onions and carrots until tender and lightly browned, about 10 minutes. Add garlic, cook 2 minutes.
Return lamb shanks to Dutch oven. Add tomatoes with their juice, chicken broth, and 3/4 teaspoon salt; heat to boiling over high heat. Cover Dutch oven and bake 1 1/2 hours. Turn lamb shanks over; add potatoes and green beans. Cover and bake 1 1/4 hours longer or until lamb and potatoes are tender.
Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.

Ingredients

1 tablespoon vegetable oil
1 teaspoon salt, divided
4 (1 lb) lamb shanks (small)
2 medium onions, diced
1 large carrot, diced
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken broth
4 medium potatoes, each cut into quarters (about 1 1/2 pounds)
3/4 lb green beans, trimmed and cut into 2-inch pieces
2 medium lemons
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

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In a small dish combine the garlic powder, onion powder, cumin, paprika, salt, and pepper. Sprinkle the lamb shanks generously and rub into the surface.
Heat the oil in a large Dutch oven, or a brasier pot set over medium-high heat. Add the lamb shanks and sear on all sides, about 2-3 minutes. Transfer to a plate and set aside.
In the same pot add the onion and cook until soft, about 3 minutes; then add the garlic and cook for 30 seconds. Add the lemon juice, wine and beef broth. Toss in the bay leaves and the dried oregano. With kitchen string tie the thyme and rosemary together and add to the pot.

Greek Lamb Shanks And Vegetables Recipes

LAMB SHANKS & ORZO

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