Braised Lamb Shanks
Kyma - Atlanta
Pano Karatassos served these tender and juicy braised lamb shanks with tarhana, a Middle Eastern pasta-like product made with fermented grains and yogurt. If you can’t find it, couscous makes an excellent accompaniment.
- 2 tablespoons olive oil
- Four 12 to 14-ounce lamb shanks
- Salt and pepper to taste
- 3 cups sliced onion
- 1 cup sliced garlic
- 12 sprigs thyme
- 6 cups chicken stock
Preheat the oven to 325°F.
Heat the olive oil in a sauté pan over medium-high heat. Season lamb with salt and pepper and cook until well browned on each side, about 10 minutes. Transfer the lamb to a medium Dutch oven.
In the original sauté pan, lower the heat to medium and cook the onions and garlic until soft and translucent, about 7 minutes. Deglaze the pan by adding 1 cup of the chicken stock. Transfer onions and liquid to the Dutch oven with the lamb.
Pour the remaining stock over the lamb and add the thyme. Cover the Dutch oven and place in the oven. Braise until the meat is very tender, about 3 hours, turning the shanks with tongs every 45 minutes.