Greek lamb shanks with rice and lemon
- ⏱ 2 hours 30 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Braised lamb shanks with spiced rice, finished with a lemon‑egg sauce and herbs.
Adapted from the Guardian.
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Greek lamb shanks w...
0/0
COOK 1COOK 2
1Mise en Place
2Mise en Place
Peel and halve the shallots
Peel and cut the carrot into 2cm pieces
Prep 200 g Greek yoghurt: optional
3Plate and serve
+ 19 more steps in the app
Greek lamb shanks w...
0/0
COOK 2COOK 1
1Mise en Place
Peel and juice the lemon
Peel the lemon rind
Trim and cut the celery sticks into 2cm pieces,...
2Mise en Place
3Plate and serve
+ 19 more steps in the app
Ingredients
- 90 ml olive oil
- 200 g shallots (peeled and halved)
- to_taste salt
- to_taste freshly ground black pepper
- 4 piece lamb shanks
- 1 piece carrot (peeled and cut into 2cm pieces)
- 2 piece celery sticks (trimmed and cut into 2cm pieces)
- 5 piece bay leaves
- 3 piece small cinnamon sticks
- 1 piece lemon (peel and juice)
- 1 l chicken stock
- 1 tbsp ground cumin
- 1½ tsp dried mint
- 300 g basmati rice
- 1 piece egg
- 10 g mint leaves (roughly chopped)
- 10 g tarragon leaves (roughly chopped)
- 200 g Greek yoghurt (optional)
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Peel and juice the lemon
- COOK 1 Peel the lemon rind
- COOK 1 Trim and cut the celery sticks into 2cm pieces, roughly chop the mint leaves and tarragon leaves.
2. Mise en Place
- COOK 2 Peel and halve the shallots
- COOK 2 Peel and cut the carrot into 2cm pieces
- COOK 2 Prep 200 g Greek yoghurt: optional
3. Brown shallots
- COOK 1 Heat three tablespoons of olive oil in a large casserole over medium‑high heat and fry the shallots for three to four minutes, stirring regularly, until well browned.
4. Set aside shallots
- COOK 1 Remove the browned shallots from the pan and set aside.
5. Season shanks
- COOK 2 Season the lamb shanks with a total of 1½ teaspoons salt and 1 teaspoon pepper.
6. Brown shanks
- COOK 2 Brown the seasoned shanks in the hot fat for six to eight minutes, turning regularly, until coloured all over.
- COOK 2 Add the carrot, celery, bay leaves, cinnamon sticks, lemon peel and chicken stock to the casserole, the shanks should be almost submerged.
🤝 Cook A hands the casserole to Cook B.
7. Simmer shanks
- COOK 2 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.
8. Remove shanks
- COOK 1 Lift out the shanks and set aside with the shallots.
9. Strain stock
- COOK 2 Strain the cooking liquid and set the strained stock aside
- COOK 2 Discard all aromatics except the cinnamon sticks.
10. Preheat oven
- COOK 2 Heat the oven to 170 °C (335 °F, gas mark 3).
11. Toast spices
- COOK 1 Wipe clean the casserole and return it to medium heat with the remaining two tablespoons of olive oil.
- COOK 1 Fry the ground cumin for a couple of seconds
- COOK 1 Add the dried mint, rice and three‑quarters of a teaspoon salt
- COOK 1 Stir to coat the rice in oil.
- COOK 1 Pour 670 ml of the strained cooking liquor over the rice and stir.
12. Return shanks
- COOK 1 Return the lamb shanks to the pot, standing them up in the rice if possible
- COOK 1 Add the reserved cinnamon sticks and the fried shallots, cover and bake for 30 minutes.
13. Prepare egg‑lemon mix
- COOK 2 Whisk together the egg and lemon juice in a small bowl.
14. Heat remaining stock
- COOK 2 Pour 60 ml of the remaining stock into a small saucepan, bring to a boil, slowly whisk the hot stock into the egg‑lemon mixture.
15. Plate and serve
- BOTH Remove the pot from the oven, pour the egg mixture evenly over the meat and rice, sprinkle half the chopped mint and tarragon leaves, and serve from the pot, adding the remaining herbs as each portion is plated.
- BOTH Serve with a dollop of Greek yoghurt, if desired.
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