This succulent lamb dish is a Greek tradition
Lamb shanks are one of my family’s cold weather favorites. You can find them two to a package or ask butchers whether they have them in the back. When cooked correctly, lamb shanks are truly succulent. My Papou (grandfather in Greek) died without writing down recipes. So, I experimented from my memories to master the shank, like he did.
8 lamb shanks (1 per person)
½ yellow onion, coarsely chopped
6 cloves of garlic
2 cups red wine
6 cups beef broth
Garlic salt and pepper
Preheat oven to 350 F.
Drizzle shanks with olive oil and season with garlic salt, oregano and pepper.
Heat 3 tablespoons of olive oil in a large Dutch oven. Sear shanks until brown. Remove to a dish.
Add the garlic cloves and onion and cook until caramelized.
Return shanks to Dutch oven and add wine and broth. Bring to a boil on the stove. Cover and place in oven for 1 hour. Remove from the oven and rotate shanks in Dutch oven for even cooking. Cover and cook for 1 more hour. Serve hot.
6 russet potatoes, peeled and quartered
1⁄4 cup melted butter
Salt and pepper
Preheat oven to 350 F. Place potatoes in nonstick baking pan. Drizzle with olive oil, melted butter, salt and pepper. Bake for 30 minutes. Remove and flip potatoes. Squeeze ½ of lemon over potatoes. Return to oven and turn heat up to 375 F for 30 more minutes. Squeeze at least ½ of lemon over potatoes and season to taste.