These Braised Lamb Shanks are inspired by Greek flavors, and the perfect recipe for a cold winter night or to impress at your next dinner party.
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GET THE RECIPE
Season the lamb shanks well with salt and pepper. Preheat the oven to 350F. Heat the oil in a large dutch oven over medium high heat. When the oil is hot add the lamb shanks to the put and sear until well browned on all 4 sides.
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Once browned, remove the lamb shanks to a plate or bowl and set aside. Add the onions and celery and cook over medium heat, stirring often, about 5-7 minutes until softened and starting to brown.
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Add the garlic and cook 1-2 minutes until fragrant. Next, add the dried oregano, paprika, garlic powder, nutmeg, cinnamon sticks (or ground cinnamon), salt, pepper and bay leaves and mix to combine.
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Deglaze with the wine, scraping up any browned bits from the bottom of the pot and let cook until it reduces slightly, 3-4 minutes. Then add the chicken broth and tomato sauce and stir to combine.
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Place the lamb shanks back in the pot and bring to a simmer. Turn to medium-low and let simmer for 5 minutes and then turn off the heat. Cover pot with a lid, and bake at 350 for 1 1/2 hours, then remove the lid for the rest of the cooking time, 30-45 minutes more
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Prepare mashed potatoes according to recipe.
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To serve, add mashed potatoes to a plate or low bowl and add the lamb shanks on top with some of the braising liquid. Garnish with fresh parsley.
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