Greek Lamb

    2 hours 50 minutes

    Braised lamb browned first to seal in the juices then roasted in a sauce of red wine, crushed tomatoes, garlic, onions and cloves for a moist and flavourful dinner.

    1 person made this

    Serves: 4 

    • 4 lamb shanks
    • 2 tablespoons olive oil
    • 3 cloves
    • 1 small onion
    • 1 cinnamon stick
    • grated nutmeg, to taste
    • 2 bay leaves
    • 1 large onion, chopped
    • 2 cloves garlic, micned
    • 430g crushed tomatoes
    • 1/4 cup tomato paste
    • 1 cup red wine
    • 1/2 cup water
    • 1 teaspoon sugar
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:2hours40min  ›  Ready in:2hours50min 

    1. Brown lamb in a tablespoon of oil over medium high heat then place in a casserole dish. Push the 3 cloves into the small onion then add that to the casserole dish, along with the cinnamon, nutmeg and bay.
    2. In the reaming oil, saute the onion. Lower heat then stir in garlic. Stir in the crushed tomatoes, tomato paste, red wine, water, sugar, salt and pepper, bring to a boil then pour over the lamb.
    3. Cover with baking paper then a lid and roast in the oven at 150 degrees C until done, about 2 1/2 hours. Remove fat from surface, take out the clove studded onion, bay and cinnamon then serve.

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