Lamb Shanks with Oregano and Feta

Recipe by cpaman
READY IN: 3hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim any excess fat from shanks, then season with salt and pepper.
  • Heat the oil in a stockpot over high heat.
  • Add shanks, turning requently to brown all sides.
  • Remove from the pot and reserve.
  • Lower the heat to medium and add the onions, stirring until golden brown, about 7 to 10 minues.
  • Add the stock, oregano leaves, cayenne, and tomatoes with juice.
  • Scrape the bits off the bottom of the pan to release the flavor.
  • Add the shanks back to the pan.
  • (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.
  • 5 hours.
  • The shanks are done when the meat is practically falling off the bone.
  • To serve, arrange 1 shank per person in your favorite bowls.
  • Sprinkle with feta cheese and top with the onions and the sauce.
  • Serve immediately.
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