I love Mediterranean food especially Greek dishes. I’ve never been to Greece (would love to visit someday) but in my previous company Expat Kitchen, my ex-colleague Georgia, a Greek, gave me an amazing introduction to Greek cuisine. She made me crave to learn more about their food. With the help of cookbooks and cooking shows, I learned more about Greek food.
Tomatoes, potatoes, cinnamon and lamb shanks are the key ingredients of this recipe. Great combination! Cinnamon is one of the spices that makes Greek cuisine special. I love its woody aroma, along with its sweet and spicy character.
Greek Style Lamb Shanks
2 lamb shanks
1 onion, chopped
4 potatoes, peeled and chopped into eights
3 tablespoons fresh parsley, chopped
2 tablespoons olive oil
3 tablespoons all purpose flour (or more)
1 can (400g) diced tomatoes
1 teaspoon ground cinnamon
1/2 teaspoon ground all-spice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup water
4 tablespoon of Greek yogurt
1. Heat a Dutch oven or other large pan with oil in medium-high heat.
2. Sprinkle flour onto a clean chopping board. Dredge lamb shanks in the flour. Shake off any excess flour.
3. Place the shanks to the preheated oil and brown on all sides. Remove the shanks and set aside.
4. Place potatoes and cook until all sides are golden. Remove the potatoes and set aside.
5. Remove about half of the grease from the pan and set the heat to medium.
6. Add onions and saute until they become translucent. Add water and stir the mixture with a wooden spoon. Make sure to scrape the bottom of the pan.
7. Place the shanks back in the pan. Stir in diced tomatoes, cinnamon, all-spice, oregano, and thyme. Cover the pan and bring the mixture to a boil. Simmer on low heat for 30 minutes.
8. Remove the lid and stir in the potatoes. Cover the pan again and continue to simmer for 40 minutes, or until the potatoes are tender. Add yogurt and sprinkle with parsley just before serving.
9. Serve and enjoy!