Lamb Shanks with Oregano and Feta |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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My wife likes it and very tasty. From Suzanne Sommer's Get Skinny cookbook. p.216 Ingredients:
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 |
Directions:
1. Trim any excess fat from shanks, then season with salt and pepper.
2. Heat the oil in a stockpot over high heat.
3. Add shanks, turning requently to brown all sides.
4. Remove from the pot and reserve.
5. Lower the heat to medium and add the onions, stirring until golden brown, about 7 to 10 minues.
6. Add the stock, oregano leaves, cayenne, and tomatoes with juice.
7. Scrape the bits off the bottom of the pan to release the flavor.
8. Add the shanks back to the pan.
9. (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.
10. 5 hours.
11. The shanks are done when the meat is practically falling off the bone.
12. To serve, arrange 1 shank per person in your favorite bowls.
13. Sprinkle with feta cheese and top with the onions and the sauce.
14. Serve immediately.
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