Best 10 Lamb Shanks With Oregano And Feta Recipes

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Indulge in the delectable flavors of tender lamb shanks braised to perfection in a symphony of aromatic herbs, tangy feta cheese, and juicy tomatoes. This hearty dish, steeped in Mediterranean tradition, promises a culinary journey like no other. Discover the secrets of creating fall-off-the-bone lamb shanks, complemented by a flavorful sauce that tantalizes the taste buds. Embark on a culinary adventure with our diverse collection of lamb shank recipes, each offering a unique twist on this classic dish. From the rustic charm of slow-cooked lamb shanks in a rich red wine sauce to the vibrant freshness of herb-crusted lamb shanks roasted to golden perfection, our recipes cater to every palate. Prepare to savor the ultimate comfort food experience, where succulent lamb shanks take center stage, surrounded by an array of delectable accompaniments.

Here are our top 10 tried and tested recipes!

"GREEK" LAMB WITH ORZO



A filling-and exciting-lamb dinner that goes from stove to the table in under an hour. The process is straightforward, but this fragrant, saucy dish doesn't taste that way when it's finished; in terms of eating and cooking, it's a win-win. And you only have to dirty two pots!

Provided by Amanda Hesser and Merrill Stubbs

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 20

1 pound ground lamb
1 tablespoon olive oil
1 large yellow onion, finely chopped
6 garlic cloves, sliced thinly
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon crushed red pepper
28 ounces can whole tomatoes, drained and crushed with your hands
14 ounces can chopped/diced tomatoes
5 ounces fresh spinach, chopped
1 pound orzo pasta
2 cups chopped fresh parsley
1/4 cup lemon juice, freshly squeezed
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1/4 cup Kalamata olives, pitted and finely chopped
1/2 cup crumbled feta

Steps:

  • In a good sized Dutch oven or other heavy-bottomed pan, heat one tablespoon of olive oil over medium-high heat until it is shimmering. Add the lamb and sprinkle with 1/2 teaspoon of salt and a good grinding of black pepper. Cook, stirring to break it apart, until it is nicely browned. Remove the lamb with a slotted spoon and drain on a paper towel-lined plate, reserving 2 tablespoons of the fat.
  • Return the pot to the stovetop and add olive oil and the onion (still over medium-high). Cook, stirring occasionally, until the onions are softened and golden, about 5 minutes. Add the garlic. Stir in the spices (cinnamon, oregano, cumin, coriander, and red pepper)and cook until they start smelling toasted and fragrant (1 to 2 minutes). Stir in the whole tomatoes, crushed by hand. Cook the crushed tomatoes in the spices, stirring occasionally, for 10 minutes. Then, add the can of diced tomatoes and 2 cups of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, for 15 minutes.
  • Add the cooked lamb back to the pot, give it a good stir, then cover the pot and leave it to cook, stirring from time to time, for 20 minutes. At this point, stir in the fresh spinach and cook just a couple more minutes until the spinach is wilted. Taste and add salt and pepper to taste (keeping in mind you'll be sprinkling a touch of feta and olives on, which will add to the saltiness). While the lamb and tomatoes are simmering together and marrying their flavors, bring a large pot of well-salted water (it should taste like sea water) to a boil. Add the orzo and cook until al dente, about 7 or 8 minutes. Reserve 1/2 cup of pasta water.
  • Drain the orzo. Toss the orzo with the 2 tablespoons of olive oil, the lemon juice, and all of the parsley, adding a bit of pasta water at a time, if you feel it needs additional liquid.Spread the orzo out on an enormous serving platter. Spoon the lamb and sauce all over the top, then sprinkle with the feta and chopped olives. A good red wine, on the dry side, is a highly recommended companion here.

EASY BRAISED LAMB SHANKS RECIPE



Easy Braised Lamb Shanks Recipe image

Super tender, perfectly spiced braised lamb shanks and vegetables in a rich red wine sauce. Cooking lamb shanks is easier than you might think. Simply season, sear, and braise! It's the perfect lamb shank recipe for a small gathering! A dry red wine is your best bet for the red wine sauce. (Merlot is my favorite here, but a Cabernet Sauvignon would work well, too.) Serve rosemary lamb shanks with couscous, Lebanese rice, or pita to soak up all the delicious sauce. Start this rich, meaty dinner with a big bright salad like arugula salad or white bean salad.

Provided by Suzy Karadsheh

Categories     Entree

Time 3h

Number Of Ingredients 17

2 1/4 teaspoon garlic powder
1 teaspoon sweet Spanish paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 teaspoon ground nutmeg
6 American lamb shanks
2 tablespoon extra virgin olive oil
1 medium yellow onion, (roughly chopped)
2 celery ribs, (chopped)
3 large carrots, (peeled and cut into large pieces)
1 pound baby potatoes, (scrubbed)
2 cups red wine like Merlot
3 cups low-sodium beef broth
28- ounce can peeled tomatoes
2 cinnamon sticks
4 sprigs fresh thyme
2 sprigs fresh rosemary

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, add all the spice mix ingredients and mix to combine.
  • Pat the lamb shanks dry and season with the spice mix on all sides.
  • In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat.
  • Now add the onions, celery, carrots and potatoes. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits. Cook briefly so that the wine reduces a bit.
  • Add the broth, tomatoes, cinnamon sticks, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 minutes. Turn heat off.
  • Cover the pot and transfer to the 350 degrees F-heated oven. Cook in the oven for 2 1/2 hours (It's a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.)
  • While the lamb shanks are cooking, prepare rice according to this recipe, or prepare 2-3 cups of orzo pasta according to package instructions.
  • Serve the lamb shanks hot with a little of the veggies and braising sauce on top of rice or orzo pasta. You might also like to prepare a side salad like this 3-ingredient Mediterranean salad or Fattoush. Enjoy!

Nutrition Facts : Calories 447.5 kcal, Sugar 6.6 g, Sodium 974.4 mg, Fat 11.3 g, SaturatedFat 3 g, Carbohydrate 27.8 g, Fiber 5.3 g, Protein 44.4 g, Cholesterol 127.3 mg, UnsaturatedFat 7.1 g, ServingSize 1 serving

ROASTED LAMB SHANKS



Roasted Lamb Shanks image

Roasted lamb shanks are fantastic for holidays or special occasions because they are easy to make, and melt-in-your-mouth tender! Lamb shanks may take some time to make, but they are mostly hands-off and require very little prep to make them divinely tender and delicious!

Provided by Angela

Categories     Main Course

Time 2h45m

Number Of Ingredients 8

4 lamb shanks
2 Tbsp olive oil ((extra virgin))
1 tsp each, salt & pepper
1 tsp herbes de provence
1 cup chicken broth ((or lamb broth))
6 cloves garlic ((peeled and crushed))
3 sprigs rosemary
3 sprigs oregano

Steps:

  • Place the lamb shanks into a 9x13 baking dish, or any oven-safe dish that can fit them all snugly. Rub or brush them with olive oil on all sides, then season generously with a blend of salt, pepper, and herbes de provence.
  • Place the baking dish in the oven while it heats to 450°F (232°C). Roast at high heat for 15 minutes, then remove the lamb from the oven and reduce the oven temperature to 325°F (163°C).
  • Add the chicken broth, cloves of garlic, and fresh herbs to the baking dish and cover it with aluminum foil. Overlap the foil so it seals securely and the steam is kept in the dish.
  • Return the lamb shanks to the oven and roast for 2 hours. Remove the lamb from the oven when done and serve right away. Spoon the pan juices over the lamb shanks when serving.

Nutrition Facts : Calories 298 kcal, Carbohydrate 3 g, Protein 40 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 128 mg, Sodium 947 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving

LAMB SHANKS WITH OREGANO AND FETA



Lamb Shanks with Oregano and Feta image

Make and share this Lamb Shanks with Oregano and Feta recipe from Food.com.

Provided by cpaman

Categories     Lamb/Sheep

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 9

4 lamb shanks
salt & freshly ground black pepper
1/2 cup olive oil
3 medium onions, thinly sliced
6 cups chicken stock
3 tablespoons fresh oregano leaves or 2 tablespoons dried oregano
1/4 teaspoon cayenne
1 (28 ounce) can peeled tomatoes, chopped,with juice
1 cup crumbled feta cheese

Steps:

  • Trim any excess fat from shanks, then season with salt and pepper.
  • Heat the oil in a stockpot over high heat.
  • Add shanks, turning requently to brown all sides.
  • Remove from the pot and reserve.
  • Lower the heat to medium and add the onions, stirring until golden brown, about 7 to 10 minues.
  • Add the stock, oregano leaves, cayenne, and tomatoes with juice.
  • Scrape the bits off the bottom of the pan to release the flavor.
  • Add the shanks back to the pan.
  • (If the shanks are not completely covered by liquid, add enough water to cover.) Bring to boil, then lower the heat and simmer for about 2.
  • 5 hours.
  • The shanks are done when the meat is practically falling off the bone.
  • To serve, arrange 1 shank per person in your favorite bowls.
  • Sprinkle with feta cheese and top with the onions and the sauce.
  • Serve immediately.

KLEFTIKO-STYLE LAMB SHANKS



Kleftiko-style lamb shanks image

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

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

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

ROASTED LAMB SHANKS WITH LEMON AND HERBS



Roasted Lamb Shanks with Lemon and Herbs image

Provided by Food Network Kitchen

Time 11h45m

Yield 6 servings

Number Of Ingredients 10

6 lamb shanks (about 1 1/4 pounds each), excess fat trimmed
5 cloves garlic, sliced
1/2 cup fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons minced fresh thyme
2 teaspoons dried marjoram
1 stick unsalted butter, melted, plus more for brushing
12 shallots, unpeeled
Extra-virgin olive oil, for drizzling

Steps:

  • Make the lamb a day in advance: Make several incisions in the shanks with a paring knife and slide a slice of garlic into each slit. Place the shanks in a large baking dish, drizzle with the lemon juice, turning to coat, and season with salt and pepper on all sides. Mix the parsley, thyme and marjoram in a small bowl, then rub the herbs over the lamb. Cover and set aside at room temperature for 1 hour. After 30 minutes, place a Dutch oven or covered ovenproof pot in the oven and preheat to 500 degrees for at least 30 minutes.
  • Transfer the shanks to a plate and drizzle with the melted butter; reserve the marinade. Carefully remove the preheated pot from the oven. Working quickly, add the shanks, making sure at least one side of each touches the hot pot. Return the pot to the oven, uncovered, and place the lid on another oven rack to keep it hot. Roast the shanks for 25 minutes.
  • Meanwhile, bring the reserved marinade and 1/2 cup water to a boil in a small saucepan over medium heat. Pour the hot marinade over the shanks, then place a large sheet of heavy-duty foil over the pot and cover with the hot lid. Reduce the oven temperature to 350 degrees and roast 45 minutes, then reduce the temperature to 200 degrees and cook 30 more minutes. Turn off the oven and leave the lamb inside, undisturbed, to finish cooking, 20 minutes.
  • Remove the lamb from the cooking liquid and place in a shallow baking dish. Refrigerate the meat and the sauce separately overnight.
  • When ready to serve, position a rack in the upper third of the oven and preheat to 350 degrees. Drizzle the shallots with olive oil in a small baking dish and season with salt and pepper. Cover the lamb loosely with foil. Bake the lamb and shallots for 25 to 30 minutes, uncovering the lamb and brushing lightly with melted butter after 15 minutes. Meanwhile, discard the fat from the chilled sauce and bring to a simmer over medium heat. Drizzle the finished lamb and shallots with the sauce and garnish with parsley.

OREGANO-BRAISED LAMB SHANKS



Oregano-Braised Lamb Shanks image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 16

6 lamb shanks (about 1 pound each)
2 tablespoons ground cumin
1 tablespoon salt
2 teaspoons freshly ground black pepper
Flour for dredging
3/4 cup vegetable oil
2 onions, cut into 8 wedges each
3 carrots, peeled and cut into 2-inch lengths
1 head garlic, cloves separated, peeled and halved lengthwise
2 bunches oregano, stems and leaves separated, leaves chopped
2 cups dry white wine
2 tablespoons tomato paste
2 1/2 quarts chicken stock
5 bay leaves
3 medium tomatoes, cored, seeded and diced
6 ounces Anejo cheese, grated (1 1/2 cups)

Steps:

  • Preheat the oven to 350 degrees.
  • Wash the lamb and pat dry. Sprinkle the shanks all over with the cumin, salt and pepper. Roll the shanks in flour to coat well and pat off any excess.
  • Heat the oil in a large Dutch oven over medium-high heat until almost smoking. Cook the shanks, in batches if necessary, until golden brown all over, about 10 minutes. Remove and reserve. In the same oil, saute the onions and carrots until they begin to brown, about 6 minutes. Add the garlic and saute about 4 minutes longer. Remove with a slotted spoon, and then carefully pour off all the fat.
  • Place the shanks back in the pan. Cover with the browned vegetables and the oregano stems and pour in the wine. Bring to a boil over high heat and reduce the liquid by half. Stir in the tomato paste, chicken stock and bay leaves, cover and bring to a boil.
  • Transfer to the oven and bake 1 1/2 hours, or until tender. A fork plunged into the thickest part should slide out easily. Remove from the oven, lift out the meat and keep warm. Lift out the vegetables and discard.
  • Skim and discard the fat from the stock in the pan. Bring to a boil over high heat. Stir in the tomatoes and oregano leaves and remove from the heat. To serve, in each soup bowl place a lamb shank. Top with the hot broth and sprinkle with the cheese.

ROSEMARY BRAISED LAMB SHANKS



Rosemary Braised Lamb Shanks image

Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

Provided by S. HODGE

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 6

Number Of Ingredients 12

6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme

Steps:

  • Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
  • Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
  • Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g

LEG OF LAMB STUFFED WITH GREENS AND FETA



Leg of Lamb Stuffed with Greens and Feta image

Provided by Aglaia Kremezi

Categories     Cheese     Leafy Green     Lamb     Roast     Easter     Feta     Spring     Chard

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1/3 cup olive oil, plus more for brushing
1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced
1 1/2 cups thinly sliced scallions (white and most of the green parts)
1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered
1 1/2 cups coarsely chopped mixed greens (such as baby spinach, tender Swiss chard leaves, miner's lettuce, pea shoots, orache, green amaranth, outer leaves of escarole or romaine lettuce, and/or beet greens)
1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar
Freshly ground black pepper
1/4 cup chopped fresh mint
1 3 1/2-to-4 pound half leg of lamb (shank half), some fat left on, shank bone left in, hip end of bone removed (have the butcher do this, or see Note)
1/2 cup crumbled Feta cheese
Salt
1 teaspoon dried oregano, crumbled
1/2 cup dry white wine, plus more if needed
1/2 cup chopped fennel fronds plus tender stalks, or fresh dill

Steps:

  • In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.
  • Make 8 small slits randomly in the lamb and insert the garlic quarters.
  • Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty). Stuff the lamb with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb should be well stuffed. Close the opening with toothpicks. Rub the lamb all over with the remaining greens. Cover and refrigerate for at least 3 hours, or overnight.
  • Preheat the over to 450°F.
  • Scrape the greens off the surface of the lamb and reserve. Brush the lamb with oil and sprinkle with the oregano and salt and pepper to taste. Place the lamb in a roasting pan that just holds it comfortably, preferably clay or Pyrex one. Roast for 20 minutes.
  • Meanwhile, in a medium saucepan, bring the wine to a boil and simmer for 1 minute. Add the reserved greens.
  • Pour the greens mixture over the lamb and roast for 5 minutes more. Reduce the oven temperature to 350°F and roast the lamb, basting frequently with the pan juices, adding a little more wine to the pan if necessary, for about 30 minutes longer, or until an instant-read meat thermometer inserted into the thickest part of the meat registers 135°F for medium. Remove the lamb from the oven, sprinkle with the chopped fennel or dill, cover with aluminum foil and let rest for 15 minutes.
  • Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
  • NOTE: Alternatively, you can use a butterflied leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.

OVEN ROASTED LAMB SHANKS WITH ROASTED TOMATOES AND TOASTED ORZO



Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo image

Provided by Bobby Flay

Categories     main-dish

Time 5h30m

Yield 4 servings

Number Of Ingredients 25

3 tablespoons olive oil
Salt and freshly ground black pepper
4 lamb shanks
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large onion, coarsely chopped
2 cups Port wine
1 cup red wine
4 cups chicken stock or water
Roasted Garlic, recipe follows
Toasted Orzo Pasta, recipe follows
Slow Roasted Tomatoes, recipe follows
2 heads garlic, tops removed
2 tablespoons olive oil
1 pound orzo
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons cold unsalted butter
1 cup braising liquid from lamb shanks, recipe above
1/4 cup finely chopped fresh parsley leaves
Salt and pepper
4 plum tomatoes, sliced in 1/2 vertically
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. Add the celery, carrots, and onions and cook until caramelized. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan, and reserve 1 cup of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. Serve shanks with sauce, orzo, and tomatoes.
  • Preheat oven to 200 degrees F. Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours or until soft. Let cool before squeezing the pulp out.
  • Bring 8 cups of water (or a combination of chicken stock and water) to a boil. Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture. Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cold butter and 1 cup of the braising liquid. Stir in parsley and season with salt and pepper, to taste.
  • Preheat oven to 200 degrees F. In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for 4 hours. Alternatively, use re-hydrated sun-dried tomatoes instead.

Tips:

  • Sear the lamb shanks: Searing the lamb shanks before braising them adds flavor and color to the dish. Make sure to sear the shanks in a hot pan until they are browned on all sides.
  • Use a good quality red wine: The red wine used in the braising liquid adds flavor and depth to the dish. Choose a dry red wine that you would enjoy drinking on its own.
  • Add vegetables to the braising liquid: Vegetables such as carrots, celery, and onions add flavor and nutrition to the dish. You can also add other vegetables such as potatoes, parsnips, or turnips.
  • Season the dish well: Season the lamb shanks and the braising liquid generously with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the dish.
  • Braise the lamb shanks low and slow: Braising the lamb shanks for a long period of time at a low temperature allows the meat to become tender and fall off the bone.
  • Serve the lamb shanks with a side dish: Lamb shanks can be served with a variety of side dishes, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Lamb shanks with oregano and feta is a delicious and hearty dish that is perfect for a special occasion. The lamb shanks are braised in a flavorful red wine sauce until they are fall-off-the-bone tender. The oregano and feta add a delicious Mediterranean flavor to the dish. Serve the lamb shanks with a side dish of mashed potatoes or rice and enjoy!

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