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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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This savory one-pot meal combines four classic Greek flavors - lemon, dill, parsley and lamb. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Meanwhile, from lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
5. When lamb shanks are done, skim fat from sauce. Stir in lemon peel, lemon juice, dill, and parsley.
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