Slow cooked lamb shanks

| June 11, 2013 | 3 Replies

This slow cooked lamb shanks in a glazed clay pot, is a Greek traditional method in which the flavor gets better with time. The baby potatoes cooks itself in the warm dressing adjusted to the present ingredients, guaranteeing that there will be no leftovers!

Servings: 6

You need:

  • 4 lamb shanks (about 800g total) slow cooked lamb
  • 1kg baby potatoes
  • salt, to taste
  • cayenne pepper

for the hot dressing:

  • 1 orange, juiced
  • 1 lemon, juiced
  • 1 tablespoon oregano
  • 1 tablespoon carob syrup
  • 3 tablespoons mustard
  • 1 shot dry white wine
  • ½ glass of water
  • 2 tablespoons olive oil

 Steps:

Transfer the baby potatoes to the base of your glazed clay cooker. In a bowl combine the hot dressing’s ingredients.

Pour the mixture over the baby potatoes and toss until evenly moistened.

Season the shanks on both sides with salt and cayenne pepper. Place them in the pot, then cover and roast for 45 minutes at 160-170°C (halftime check the broth levels and drizzle some tablespoons of the cooking liquid over the top – add some water if necessary).

After that, flip the shanks gently and roast, until the lamp’s top is crisp and golden, about 30-40 minutes more. Serve immediately or leave the lamb inside, undisturbed for 10-15 minutes.

mycookingsecrets thoughts:

Pottery cooking samples were found from the early Cycladic and ancient Minoan period in Greece. Since then the artisans helped to develop this art and continued to improve both the technique and design, giving their personal touch to the decorative items.

Cooking in clay utensils creates a quality, healthier and flavorful result, which makes you appreciate how valuable slow cooking is.

Using pottery utensil encourages the idea of using hand-made objects and preserves the tradition.

Don’t you think that it is more beautiful to eat and drink form a handmade piece of art that man created with pure earth materials?

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Category: Meat

Comments (3)

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  1. Maria Lg says:

    My grandmother used to roast lamb parts in clay pots. Indeed the outcome and flavour is unbelievable! Never tried thought carrob syrup and the rest ingredients combined, but I will…, SOON!

  2. georgia says:

    amazing how you have combine the ingredients.I have done this recipe in the past but not like that!!! the lamb was melting in my mouth!!if anyone hasn’t taste that, quick run get a clay pot!!!!!

  3. kiveli says:

    Yummy!!!Amazing taste…I was licking my fingers!!! The slow cooking in a clay pot totally worth your time…

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