Greek lamb shanks with avgolemono sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main
Cuisine: greek
Serves: 2 servings
Ingredients
  • 2 lamb shanks
  • 1 tsp. ground coriander
  • Pinch crushed red pepper flakes
  • ⅓ cup flour
  • 3 garlic cloves, minced
  • 3 leeks, white and light green parts only, chopped
  • 2 large carrots, chopped
  • 2½ cups chicken stock
  • freshly squeezed juice of 2 medium lemons
  • 2 egg yolks
  • 2 cups light packed fresh greens, such as arugula or escarole
Instructions
  1. Preheat oven to 300F.
  2. Sprinkle the lamb shanks with salt, pepper, the coriander and red pepper flakes. Dredge in the flour.
  3. Heat 3 tablespoons olive oil in a medium Dutch oven over medium-high heat. Brown the shanks on all sides then transfer to a plate.
  4. Reduce heat to medium. Add another tablespoon of oil to the pan and add the garlic, carrots and leeks. Saute until the vegetables are softened but not browned, about 4 minutes. Add the stock and bring to a simmer. Return the meat to the pan.
  5. Cover and bake until very tender, about 4 hours.
  6. Remove from oven and transfer shanks to a plate and cover to keep warm. Strain the liquid and set the vegetables aside. Return the liquid to the pan. Whisk in the lemon juice and egg yolks and bring to a gentle simmer. Stir in the greens and then return the vegetables to the pan along with the shanks. Heat until the greens are wilted.
  7. To serve, divide the sauce and vegetable mixture among two plates and top each with a lamb shank.
Recipe by white plate blank slate at https://whiteplateblankslate.com/greek-lamb-shanks/