Stewed lamb shanks
7 servings
120 minutes
Braised lamb shanks are a traditional dish of Greek cuisine that combines rich aromas of herbs and spices with the tenderness of slow-cooked meat. The history of this dish dates back centuries when shepherds cooked shanks over an open fire, enhancing their flavor with local herbs. During braising, the meat absorbs the aromas of rosemary, thyme, and garlic, becoming incredibly tender and juicy. The light sweetness of carrots and tomatoes harmonizes with the spicy notes of peppers. Served on a large platter with plenty of fresh greens, it becomes an ideal choice for cozy family dinners or festive gatherings. Braised lamb shanks pair wonderfully with Greek bread and a glass of wine, highlighting the richness of flavors and traditions of Mediterranean cuisine.
1
Fry the golyashki in olive oil until golden brown.
- Lamb shanks: 2 kg
- Olive oil: 100 ml
2
Place the shanks in a deep pot and pour in two liters of water.
- Lamb shanks: 2 kg
- Water: 2 l
3
Add onion, leek, carrot, tomatoes.
- Onion: 500 g
- Leek: 200 g
- Carrot: 300 g
- Tomatoes: 2 pieces
4
Add the mentioned spices all at once along with garlic, and pour in olive oil.
- Black peppercorns: to taste
- Black allspice: to taste
- Fresh rosemary: 1 stem
- Dried thyme: to taste
- Dried basil: to taste
- Dried parsley: to taste
- Garlic: 5 clove
- Olive oil: 100 ml
5
Simmer for 2 hours.
6
Place on a large plate and garnish with fresh herbs.
- Dill: 1 bunch
- Basil: 1 bunch
- Parsley: 1 bunch
- Green onions: 1 bunch