Get the recipe here: www.dimitrasdishes.com/lamb-t...
My Dutch Oven: amzn.to/3KtYILA (Affiliate)
Ingredients
1/4 cup olive oil
1 onion, finely chopped
5 garlic cloves, grated
5-6 lamb shanks
12 prunes, pitted and chopped
16 oz diced or crushed tomatoes
1 tablespoon tomato paste
A pinch of Saffron
The Spices:
salt, to taste
cracked black pepper, to taste
1/2 teaspoon dried ground ginger
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
optional: crushed red pepper flakes
The Yogurt Sauce:
plain yogurt
a pinch of salt
cracked black pepper, to taste
the juice of a lemon (2-3 tablespoons)
a handful of mint leaves, finely chopped
Instructions
Set the oven to the Broil setting.
Place the lamb shanks in a metal baking pan and drizzle 2 tablespoons of olive oil on top. Toss to coat.
Combine all of the spices together and season the lamb shanks on both sides.
Place the tray under the broiler and keep a close eye on the lamb shanks so that they do not burn. Broil until browned on both sides. About 10 minutes per side.
In the meantime, place the onions in a Dutch oven with 2-3 tablespoons olive oil and a pinch of salt. Cook over medium heat until soft. About 8 minutes. Add the garlic and warm through until fragrant.
Add the tomato paste and warm through.
Place the lamb shanks inthe pot and add the crushed tomatoes. Add 2 cups of water to the pan that the lamb shanks roasted in to loosen any lamb drippings. Add to the Dutch oven.
Bring to a boil and remove from the heat. Cover with the lid.
Reduce the oven's temperature to 325 °F and place the Dutch oven in the preheated oven.
Bake for 2 and 1/2 hours or until the meat is tender and falling off the bone.
Combine the yogurt ingredients together in a bowl and whisk together. Taste and adjust the seasoning if needed.
Serve with Mediterranean Rice Pilaf. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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