Roasted Lamb Shanks (Greek Style)

hi everyone and welcome back to dimitra's dishes so today I'm going to teach you how to make roasted lamb shanks let me let you let me show you what we need and then we'll get right to it so we need olive oil of course as always we need the lamb shanks washed and dried some freshly squeezed lemon juice make sure it's freshly squeezed and not that canned kind or bottle kind that's just good for cleaning never ever put it in food anyway we have a little bit of freshly squeezed lemon juice some black pepper granulated onion powder cumin powder crushed red pepper flakes lots of whole garlic cloves sea salt olive oil and oregano I just went ahead and mixed it together and a little bit of water to get the exact measurements you know where to go dimitra's dish is calm you'll get all the written out recipes with pictures and everything this is this is just a demonstration that goes with it but if you want to get the you know the exact quantity of how much we're using just go on the website and it's gonna be really easy okay so I've already preheated my oven to 450 degrees and I'm gonna begin by pouring out some of these already peeled garlic cloves and we're gonna make kind of like a bed underneath underneath the lamb shanks they're gonna roast underneath they're gonna they're gonna add tons and tons of flavor and I love to buy the already peeled garlic cloves it saves me a lot of time I use garlic and almost all my recipes so why not alright that's one less thing to do makes things super simple okay so I've already washed my lamb shanks and I'm just gonna place them on top of the garlic like that in my roasting pan and lamb shanks are a really good kind of meat to cook with lamb of course is super delicious it can get a little pricey sometimes so lamb shanks are a great way to go if you want to get a little inexpensive cut of lamb I love that they're individual size portions so it's perfect when you're cooking for a big group everybody can just take their piece and you know move on if you're serving buffet style and you know exactly how much to make you know you don't have to guess sometimes they're big sometimes they're small so that doesn't really matter I'm making eight there's six of us here in my house and these are gonna finish in no time whatever's leftover will get used for lunch tomorrow okay so I'm just gonna pour a drizzle a little bit of olive oil of course extra virgin olive oil on top of my lamb shank so that way my spices will stick to them while it's roasting then I'll put I'll season it with salt and I have exact measurements but when I'm cooking this is pretty much how I do it I just sprinkle on top and make sure that it's coated I do each side separately and I can kind of tell because I've been cooking for many years now but again I have the measurements on the website if you're new to cooking or if you're not sure and they're very very accurate so just follow those if you're new to this fresh and cracked black pepper of course crushed red pepper flakes put them in everything they're not very spicy and all you need is a little bit and it just adds that hint of spice and it goes a long way so I'm going to use half of my dried cumin for one side and the other half for when I flip them over on the other side some onion powder granulated onion powder adds that nice sort of sweetness it's a really it goes really good with lamb and we don't need garlic powder since we already have the garlic cloves that are going to add an immense amount of flavor I'm gonna turn the shanks over because we need to always properly season that's where most of the flavor is gonna come from so you want both sides to be seasoned evenly okay so now I'm just gonna make sure everything is properly coated and kind of move them around and rub them just like that I'll wash my hands off and no worries make sure the garlic stays on the bottom this is kind of my way to ensure that they're seasoned everywhere okay so the oven is preheated to 450 degrees what I'm gonna do now is I'm gonna place them in the oven after I wash my hands of course uncovered and I'm gonna allow them to roast in there for about 3035 minutes until they're nicely browned on top then I'm gonna take them out of the oven and then I'll show you what we're gonna do next okay so I just took them out of the oven it actually took about 40 minutes I was timing and it took 40 minutes not 30 or 35 for them to get this nice brown color on them this just locks in their juiciness and this is actually a step that I started doing because technically the real proper way of browning meat is to brown it over the stove and that just splatters oil all over the place it creates a big mess it's just one more thing to wash and clean up why not just you know use the one pot one pot that you're cooking in to do all the work for you so I just started doing that just cooking at a really high heat in the beginning and then just finishing finishing it off in the same pan for the rest of the cooking process so it's out of the oven now I'm gonna mix my freshly squeezed lemon juice with my olive oil and my oregano and this is leather lemon oh you guys la the lemon oh just means lemony olive oil and that's a common dressing used in Greek cooking and this dressing is just great on almost everything it's great on salad it's great on vegetables it's great on marinating chicken and beef and lamb and and a hundred other things so go on the website dimitra's is calm the recipe is up there and just go you know make a lot of things with it I'm also going to put a cup of water in here and I should actually pour it in here so the flavors that are left in my lemon the olive oil Bowl will get distributed okay now I'm gonna cover this really tight with aluminum foil I've lowered the heat I've lowered the heat in my oven to 350 degrees and I'm gonna let this cook in there for two or two-and-a-half hours at 350 degrees covered with foil and then I'm gonna check on this after that and when the meat is completely tender and basically falling off the bone it's ready welcome back everyone so I'm taking taking the foil off of my lamb shank that have been cooking for two and a half to three hours I like my lamb shank of the meat literally falling off the bone super tender I feel like they're the best that way let me show you what they look like and I'll also be showing you how you can serve these so look at that they're so beautiful they've released a lot of juices so you can you can put all this gravy in a little serving container and just pour it on top of your glam when you serve it okay so I'm gonna make a little vinaigrette really quickly it's gonna be a balsamic vinaigrette for my roasted vegetables that I'll be serving with this you could find those on another video that I've done called roasted vegetables I've made lots of recipes with them so far I love using them on a salad and balsamic vinaigrette since they're already lightly sweet from roasting is perfect with this and just need a little bit a little bit of honey for sweetness they're already flavored perfectly so it doesn't need that much just a little some black pepper and of course some sea salt so I'm serving my lamb shanks tonight with some roasted vegetable salad I also made Uganda's which are basically baked my giant lima beans those are coming up either this week or next week we're gonna be putting a show up really really soon on those so watch out for that and they're roasted vegetable like I said is already on there the recipes on my website www.imtcva.org a they'll slice the carrots up later on in an effort to make these videos a little shorter I'm gonna have to cut some steps because no matter how much I try you guys I talk a lot I always have a lot to say so the videos are kind of long I'm still working on it I'm new at this so I'm just gonna pour this vinaigrette over while they're still nice and hot and that's done I'll put it all in the plate let me show you let me get one lamb shank in there let me get some of this beautiful sauce and some of the roasted garlic that's probably the best part of this and I think the carrots are probably one of my favorite parts of this salad and then let's not forget the Uganda's and my favorite part of these Uganda's the the giant lima beans are the kind of burnt ones on the edges those tastes the best sprinkle some feta cheese on top go on my website wwlp.com mmm

Channel: Dimitra's Dishes

Views: 1,880,207

Rating: 4.6715608 out of 5

Keywords: Lamb And Mutton (Gender Or Age Specific Animal Name), Roasting (Culinary Technique), Shank, arni, dimitra Khan, cooking show, greek food, greek lamb, recipes, greek recipes

Id: pO8Cw1d74Dc

Length: 10min 56sec (656 seconds)

Published: Thu Jun 05 2014