Slow-cooked lamb shank with braised vegetables recipe

This simple Greek dish is the perfect slow-cook supper. After searing lamb shanks and gently frying vegetables, everything goes in the oven to braise in a rich red wine and port sauce.

Recipe from Mazi by Christina Mouratoglou & Adrien Carré (published by Mitchell Beazley, £25).

Ingredients

Details

  • Cuisine: Greek
  • Recipe Type: Lamb
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 120 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Season the lamb shanks with salt and pepper. Heat a drizzle of olive oil in a large saucepan over a medium-high heat and sear the lamb shanks for 3–5 minutes on each side until browned. Transfer them to a roasting tray.
  3. Replace the oil in the lamb pan with a fresh drizzle. Add the carrot, onion, celery, garlic, thyme sprigs and bay leaves and sauté over a medium heat for 8–10 minutes until the vegetables have softened.
  4. Add the tomato purée, tomatoes, port and red wine, then stir in the spices and bring to the boil.
  5. Once starting to boil, transfer the contents of the pan to the roasting tray. Pour in enough water to fill the tray by about three-quarters or to just cover the lamb shanks, then cover the tray with foil and cook in the oven for 2 hours.

This recipe is from Mazi by Christina Mouratoglou & Adrien Carré (published by Mitchell Beazley, £25). Photography by Nicolas Buisson.

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