Garlic Lovers' Greek Lamb Shanks
- Ready In:
- 2hrs 30mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 2 lamb shanks
- 1 head garlic, cloves peeled,large ones halved
- 3⁄4 cup dry red wine (or so)
- 2 tablespoons dried oregano, to taste
- 2 tablespoons dried mint, to taste
- extra virgin olive oil (for drizzling)
- salt and pepper, to taste
directions
- Trim most visible fat from shanks.
- Cut slits 1/2" wide and deep all over shanks, as many as possible.
- Stuff garlic cloves into slits, lengthening or deepening them as needed.
- Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic.
- (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side.
- Remove shanks from oven, and turn it down to 300 degrees Fahrenheit.
- Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank.
- Sprinkle lightly with salt and pepper.
- Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so.
- When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside.
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