Are you craving a truly delicious and satisfying meal that transports you to sun-drenched Mediterranean shores? Look no further! This Mediterranean Lamb Shank recipe is a celebration of fresh herbs, vibrant flavors, and tender, melt-in-your-mouth lamb. It’s a perfect example of healthy meals made easy, ideal for a special occasion or a comforting weeknight dinner. This easy recipe requires minimal effort but delivers maximum flavor, making it a staple in my homemade cooking repertoire. It's one of my best recipes, and I'm excited to share it with you!
Ingredients:
- 2 lbs bone-in lamb shanks
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup lamb broth
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp rosemary
- 1 bay leaf
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup capers, drained
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Browning the Lamb: Pat the lamb shanks dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large, oven-safe Dutch oven or pot over medium-high heat. Sear the lamb shanks on all sides until nicely browned, about 2-3 minutes per side. Remove the lamb from the pot and set aside.
Step 2: Sautéing Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Building the Flavor Base: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, lamb broth, oregano, thyme, rosemary, and bay leaf. Bring the mixture to a simmer.
Step 4: Slow Cooking the Lamb: Return the lamb shanks to the pot. Cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for 2-2.5 hours, or until the lamb is incredibly tender and easily pulls away from the bone.
Step 5: Finishing Touches: Once the lamb is cooked, remove it from the pot and let it rest for 10 minutes. Add the Kalamata olives and capers to the sauce and simmer for another 5 minutes to allow the flavors to meld.
Step 6: Serving: Skim off any excess fat from the sauce. Shred the lamb meat from the bone and return it to the sauce. Garnish with fresh parsley and serve hot with your favorite sides, such as creamy mashed potatoes, roasted vegetables, or couscous.
Quick Dinner Ideas & Cooking Tips:
- Prep Ahead: You can prep the ingredients ahead of time and store them in the refrigerator until you're ready to cook.
- Wine Pairing: A crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, complements this dish perfectly.
- Make it a slow cooker meal: Adapt this recipe easily for a slow cooker by following steps 1 & 2, then transferring everything to the slow cooker for 6-8 hours on low or 3-4 hours on high.
Variations:
- Lemon Twist: Add the zest and juice of one lemon to the sauce for a brighter, more citrusy flavor.
- Spice it up: Incorporate a pinch of red pepper flakes for a hint of heat.
- Vegetable Medley: Add other vegetables like carrots, potatoes, or zucchini during the braising process.
Nutritional Information (per serving, approximate):
- Calories: Approximately 500-600
- Protein: Approximately 40-50g
- Fat: Approximately 30-40g
- Carbohydrates: Approximately 15-20g
This Mediterranean Lamb Shank recipe is a true testament to the power of simple ingredients and slow cooking techniques. Enjoy this delicious and healthy meal – it’s sure to become a new family favorite! Remember to share your culinary creations with us – we'd love to see your pictures!