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Lamb Shanks with Oregano and Feta

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“My wife likes it and very tasty. From Suzanne Sommer's Get Skinny cookbook. p.216”
READY IN:
3hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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