Jarrets D'Agneau a la Grecque Recipe

Name: Jarrets D'Agneau a la Grecque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each lamb shanks; 3 each garlic cloves, slivered; 1 x salt to taste; 1 x black pepper to taste; 2 medium onions sliced; 3/4 cup olive oil, extra-virgin; 1/2 teaspoon oregano dried; 1 pinch cinnamon opt; 3/4 cup wine white, dry; 2 cups stock chicken; 1 pound tomatoes italian, plum,, seeded, coarsely chopped, or 2 c tomatoes, italian, plum, canned, with liquid, coarsely crushed; 1 cup pasta, orzo; 1/2 cup cheese kefalotiri, freshly, grated or, 1/2 c cheese, parmesan, grated, grated or 1/2 c cheese, parmesan, grated

Servings: persons

4 each lamb shanks
3 each garlic cloves, slivered
1 x salt to taste
1 x black pepper to taste
2 medium onions sliced
3/4 cup olive oil, extra-virgin
1/2 teaspoon oregano dried
1 pinch cinnamon opt
3/4 cup wine white, dry
2 cups stock chicken
1 pound tomatoes italian, plum,, seeded, coarsely chopped, or 2 c tomatoes, italian, plum, canned, with liquid, coarsely crushed
1 cup pasta, orzo
1/2 cup cheese kefalotiri, freshly, grated or, 1/2 c cheese, parmesan, grated, grated or 1/2 c cheese, parmesan, grated

1
Preheat oven to 400F (200C).
2
Using a sharp paring knife, remove as much of the fat, sinew and translucent membrane as possible from the lamb shanks.
3
Insert garlic slivers into shanks, either by finding natural divisions in the meat or by cutting small incisions.
4
Salt and pepper generously.
5
Arrange lamb shanks in roasting pan, strew on onion slices, and drizzle olive oil over all.
6
oast in the oven for 25 minutes.
7
Remove the pan from the oven and sprinkle the lamb with oregano, and cinnamon then spoon tomatoes onto the lamb, mounding up the tomatoes on each shank.
8
Pour the white wine around the meat and return the pan to the oven.
9
Roast for an additional 45 minutes.
10
Remove lamb shanks from the pan and set aside.
11
Add chicken stock to the pan, stirring.
12
Stir in the orzo.
13
Arrange the shanks on top of the orzo and baste them with some of the stock.
14
Return the pan to the oven.
15
Cook until pasta is just tender and nearly all of the liquid has been absorbed (about 15 minutes).
16
Remove from the oven, cover pan tightly with aluminum foil, and let stand about 5 minutes.
17
Serve hot with grated cheese.

1386

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 each lamb shanks, 3 each garlic cloves, slivered, 1 x salt to taste, 1 x black pepper to taste, and more.

Yes, Jarrets D'Agneau a la Grecque falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jarrets D'Agneau a la Grecque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions