- Recipe: Shanks - Greek
Recipe: Shanks - Greek
Baseline for Stephatho receipe
Source: Notting Hill
Course: Main Course
Prep Time: 1 Hr
Cook Time: 2 Hr
Total Time: 2 Hr 30 Min
- 6 pounds Lamb Shanks lamb shank, or a combination of the two, cut into 3- to 4-inch pieces
- Freshly ground black pepper
- 3 tablespoons Greek olive oil
- 1 medium yellow onion finely chopped
- 2 medium garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt plus more for seasoning the lamb
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cups canned tomato sauce
- 2 bay leaves
- 1 pound #5 Greek macaroni such as Misko
- 2 tablespoons Greek olive oil
- 2 ounces aged myzithra cheese finely grated
- 2 cups stock choice
- For the lamb:
- Generously season the lamb all over with salt and pepper; set aside.
- In a Dutch oven or a heavy-bottomed 6-quart pot with a tightfitting lid, heat the oil over medium-high heat until shimmering. Cook the lamb in three batches (so as not to crowd the pot) until browned on all sides, about 5 minutes per batch. Transfer to a large bowl; set aside.
- Reduce the heat to medium, add the onion, garlic, oregano, cinnamon, and measured salt to the pot, and sauté, stirring occasionally, until the onion is softened and fragrant, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the tomato paste is no longer raw-tasting, about 2 minutes.
- Stir in the wine and cook until reduced by half, about 4 minutes.
- Stir in the tomato sauce, 2 cups of the stock, and the bay leaves. Return the lamb pieces to the pot along with any accumulated juices. Bring to a simmer over high heat, lower the heat, cover, and simmer for 1 hour.
- Using tongs, rotate the lamb pieces from the bottom of the pot to the top, cover, and simmer until the meat is falling off the bone, about 1-2 hours more.
- Transfer the lamb to a serving dish and cover with foil. Keep warm at room temperature or in a 200°F oven.
- Strain the braising liquid through a fine-mesh strainer into a medium bowl or large measuring cup. Skim the fat from the surface (alternatively, you can use a fat separator) and discard; you should have about 4 cups of liquid remaining.
- Optional: Return sauce to pan and adjust seasoning with cinnamon, salt or other spices (coriander, clove, mace, etc.) to taste. Thicken to desired consistency.
- For the pasta:
- Bring a large pot of salted water to a boil over high heat. Add the pasta, stir, and cook until al dente, about 5 minutes; drain and set aside.
- Return the pot to high heat, add the oil, and heat until shimmering, about 2 minutes.
- Remove the pot from heat, add the cooked pasta, and sprinkle with half of the cheese. Toss the pasta with tongs.
- Sprinkle the remaining cheese on the pasta, toss to coat, and serve with the lamb and sauce.
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