Lamb Shanks With Oregano And Feta

1. 1

   Trim any excess fat from shanks, then season with salt and pepper.

2. 2

   Heat the oil in a stockpot over high heat.

3. 3

   Add shanks, turning requently to brown all sides.

4. 4

   Remove from the pot and reserve.

5. 5

   Lower the heat to medium and add the onions, stirring until golden brown, about 7 to 10 minues.

6. 6

   Add the stock, oregano leaves, cayenne, and tomatoes with juice.

7. 7

   Scrape the bits off the bottom of the pan to release the flavor.

8. 8

   Add the shanks back to the pan.

9. 9

   (If the shanks are not completely covered by liquid, add enough water to cover.) Bring to boil, then lower the heat and simmer for about 2.

10. 10

    5 hours.

11. 11

    The shanks are done when the meat is practically falling off the bone.

12. 12

    To serve, arrange 1 shank per person in your favorite bowls.

13. 13

    Sprinkle with feta cheese and top with the onions and the sauce.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.