Greek lamb shanks with rice and lemon
- ⏱ 2 hours 50 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Lamb shanks are braised with aromatics, then baked with basmati rice, lemon, herbs and an egg mixture.
Adapted from the Guardian.
This recipe, inside the app
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Greek lamb shanks w...
0/0
COOK 1COOK 2
1Prep vegetables
2Make egg mixture
Whisk together the egg and 60ml lemon juice in a...
3Plate and serve
+ 15 more steps in the app
Greek lamb shanks w...
0/0
COOK 2COOK 1
1Prep vegetables
Peel and halve the shallots
Peel and cut the carrot into 2 cm pieces
Trim and cut the celery sticks into 2 cm pieces,...
2Make egg mixture
3Plate and serve
+ 15 more steps in the app
Ingredients
- 90 ml olive oil
- 200 g shallots (peeled and halved)
- salt and freshly ground black pepper, to taste
- 4 lamb shanks
- 1 carrot (peeled and cut into 2cm pieces)
- 2 celery sticks (trimmed and cut into 2cm pieces)
- 5 bay leaves
- 3 cinnamon sticks
- 1 lemon peel (peel)
- 60 ml lemon juice
- 1 l chicken stock
- 1 tbsp ground cumin
- 1½ tsp dried mint
- 300 g basmati rice
- 1 egg
- 10 g mint leaves (roughly chopped)
- 10 g tarragon leaves (roughly chopped)
- 200 g Greek yoghurt
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Prep vegetables
- COOK 1 Peel and halve the shallots
- COOK 1 Peel and cut the carrot into 2 cm pieces
- COOK 1 Trim and cut the celery sticks into 2 cm pieces, Roughly chop the mint leaves, Roughly chop the tarragon leaves
2. Make egg mixture
- COOK 2 Whisk together the egg and 60ml lemon juice in a small bowl
3. Brown shallots
- COOK 2 Heat 3 tbsp olive oil in a large casserole over medium‑high heat and fry the shallots for 3–4 minutes, stirring regularly, until well browned
- COOK 2 Remove and set aside
🤝 Cook 1 hands over vegetables.
4. Brown lamb
- COOK 1 Season the lamb shanks with 1½ tsp salt and 1 tsp freshly ground black pepper
- COOK 1 Brown them in the hot fat for 6–8 minutes, turning regularly, until coloured all over
🤝 Cook 2 hands the casserole to Cook 1.
5. Simmer lamb
- COOK 1 Add the carrot, celery, bay leaves, cinnamon sticks, lemon peel and 1 l chicken stock to the casserole, ensuring the shanks are almost submerged
- COOK 1 Cover and simmer on low heat for 1 hour 45 minutes, turning the shanks once or twice, until the meat is tender and starting to fall off the bone
6. Strain stock
- COOK 2 Lift out the lamb shanks and set aside with the shallots
- COOK 2 Strain the cooking liquid and set the strained stock aside
- COOK 2 Discard all aromatics except the cinnamon sticks
🤝 Cook 1 hands the casserole to Cook 2.
7. Prepare rice
- COOK 2 Heat the oven to 170 °C
- COOK 2 Wipe the casserole clean, return it to medium heat, and add 2 tbsp olive oil
- COOK 2 Fry the ground cumin for a couple of seconds
- COOK 2 Add the dried mint, basmati rice and ¾ tsp salt, stirring to coat the rice in oil
8. Bake lamb
- COOK 2 Pour 670ml of the strained stock into the casserole, return the lamb shanks to stand upright in the rice, add the reserved cinnamon sticks and fried shallots, cover and bake for 30 minutes
9. Temper egg
- COOK 2 Pour 60ml of the remaining stock into a small saucepan, bring to a boil, slowly whisk the hot stock into the egg‑lemon mixture
10. Plate and serve
- BOTH Remove the casserole from the oven, pour the egg mixture evenly over the meat and rice, sprinkle half the mint and tarragon leaves, and serve from the pot, adding the remaining herbs as each portion is plated, Optionally serve with Greek yoghurt
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