Recipe monday

I remember the first time I had a lamb shank.

I was in Greece on holiday with my parents.

We had been on the beach all day and was eating dinner in a small place right on the beach.

Everyone was eating seafood, but I really wanted meat.

The waiter said he had something really good for me.So I trusted him.

Out came a large dish with beans, tomato sauce and some meat with bones sticking out of it.

I freaked out. Remember I was 12 years old, and some meat with bones sticking put was not what I had in mind.

But I did try a little piece, and wow, so tender, juicy and tasty.

I finished the whole thing in record time.

And I made my parents eat there every night for 10 days.

I could not get enough.

These days I always serve lamb shanks with mashed potatoes.

 Lamb shanks with figs and rosemary

Seves 4

 

4 lamb shanks, trimmed

plain flour

2 tablespoons olive oil

1 large onion, thinly sliced

4 cloves garlic, sliced

1 cup red wine

2 cups beef stock

400 g canned tomatoes

6 dried figs, chopped

1 tablespoon rosemary leafs

salt

pepper

 

Toss the shanks with flour.

Have the oil in a large pan and brown the shanks on all sides.

Remove and set aside.

Fry the onion and garlic in the pan until soft.

Add red wine, stock, tomatoes, figs and rosemary.

Return the shanks and bring to a boil.

Let the shanks simmer for about 1 1/2 hour.

Remove the shanks and cook the sauce for another 10 minutes.

Taste with salt and pepper.

Serve the shanks with mashed potatoes and the sauce. 

Photo Colin Cooke

Comments

[amy]

yumm and so glad yr back. I fell in love with Lamb when I lived in Greece too

[callie grayson]

i love lamb, i can't remember where I had lamb for the first time....hmmm now this is going to bother me. I know my mum has never made lamb so it wasn't at home.
anyway, thanks for the recipe! I will make this at home.

[Audrey]

wow such an easy recipe for such a gorgeous dish. I remember my first lamb shank too. I distinctly remember the meat just falling off the bone. It was the start of my love of lamb shanks. I'm going to try this recipe,

[Monnah]

Oh, this sounds great! Hope you're feeling better.

[andy eliopoulos]

hey paul, its any from empire set shop. just came across your site, you've done a really great job. havent seen you around in awhile. still in the neighborhood? anyway hope you have been busy. take care

[Mindy]

Mmmmmm. This looks like it might be good for Easter. Maybe with a spring greens risotto?

[Heidi]

VANN I MUNNEN

[Vita Lenta nel Bel Paese]

Caro Paul,

Ben tornato! Glad you are back "on stage". Agnello! Che buono! Thanks for yet another Monday recipe. Though perfect also for Sunday dinner!

[Vita Lenta nel Bel Paese]

Caro Paul,

Ben tornato! Glad you are "back on stage"! Agnello. Che buono! Thanks for yet another tasty Monday recipe, though perfect also for Sunday Dinner. Bacione, Ingrid

[Irene]

So pleased your cullinary experience in Greece was a good one.

[Susan]

Thanks, Paul. I tried this and it is a new favourite recipe!!

[Susan]

Thanks, Paul. I tried this and it is a new favourite recipe!!

[www.facebook.com/profile.php?id=571463504]

I found this in my favorite magazine here in Norway, in jan this year, and it has become my absolute favorite, my guests as well. I searched the web today as there is an error in the recipe "the romarine" is lacking in the magazine.thx for sharing !

[groundhog.judy]

I have never cooked lamb shank but I have eaten it at a local Greek resturant and found it absolutely wonderful. The texture is fall off the bone tender and yes they serve it with roasted vegetables and potatoes. I must try your recipe soon.

[idateasia reviews]

Many thanks for this brilliant post! Many points have extremely useful. Hopefully you'll continue sharing your knowledge around

[Article directory Love-site]

Nice collection! And nice memories :)