Romantic Lamb Shanks with Gooey Egg and Greek Veggies
Tender lamb shanks slow-cooked in a rich braise with gooey egg and a mix of Greek veggies, perfect for a romantic dinner.
Ingredients
- ●4 Lamb shanks2 pounds
- ●2 Gooey egglarge eggs
- ●1 bunch Greek veggies1 mix of carrots, potatoes, zucchini, and bell peppers
- ●2 tablespoons Olive oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●2 tablespoons Tomato paste
- ●1 cup Red wine
- ●2 cups Braised liquidbeef broth and stock
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season lamb shanks with salt and pepper.
- 3
Heat olive oil in a large Dutch oven over medium-high heat. Sear lamb shanks until browned on all sides, about 5 minutes.
- 4
Remove lamb shanks from the pot, and set aside.
- 5
Reduce heat to medium, and cook onion until softened. Add garlic and cook for 1 minute.
- 6
Add tomato paste and cook for 1 minute, stirring constantly.
- 7
Add red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 8
Return lamb shanks to the pot, and add braised liquid.
- 9
Cover the pot, and transfer to the preheated oven.
- 10
Braise lamb shanks for 2 1/2 to 3 hours, or until tender and falling off the bone.
- 11
About 30 minutes before serving, carefully remove lamb shanks from the pot, and let rest.
- 12
Add Greek veggies to the pot, and cook until tender, about 30 minutes.
- 13
To serve, place a lamb shank on each plate, and top with a gooey egg and a portion of the Greek veggies.