Cinnamon Braised Lamb Shanks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You could add a pinch of allspice as well. Serve over cooked egg noodles and top with grated cheese such as Romano. From Souvlaki for the Soul. Ingredients:
1 onion, finely diced |
1 carrot, finely diced |
1 stalk of celery, finely diced |
3 cloves garlic, finely diced |
850 g lamb shanks (3-4 shanks) |
2 tbsp extra virgin olive oil |
2 cups of diced tomatoes, with juice |
1 tablespoon of tomato paste |
4 g (1 large stick) cinnamon |
1 cup chicken stock |
1/3 cup red wine |
2 tbsp (2 leaves) bay leaves |
1 salt and pepper to taste |
Directions:
1. Heat a little olive oil in a deep fry pan, add the shanks and lightly brown on all sides. Remove and set aside.
2. Add a little more oil, the onion, carrot, garlic and celery and fry until translucent.
3. Add the tomatoes, tomato paste, stock, red wine, cinnamon stick and bay leaves and give everything a good stir.
4. Add the browned shanks and bring to the boil and then lower your heat to a simmer.
5. Simmer shanks on a low heat for approximately 2-3 hours (this will depend on their size) or until the meat is falling off the bone
6. Remove the shanks and set aside to cool down. Once cooled down a little proceed to remove meat completely from the bone.
7. Remove the bay leaves and cinnamon stick from the sauce and add back the shredded meat.
8. Give everything a good stir and ladle the sauce and meat over some cooked egg noodles.
9. Top with a sharp grated cheese such as mizithra or Romano.
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