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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim most visible fat from shanks. | 2. Cut slits 1/2" wide and deep all over shanks, as many as possible. | 3. Stuff garlic cloves into slits, lengthening or deepening them as needed. | 4. Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic. | 5. (Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day) Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side. | 6. Remove shanks from oven, and turn it down to 300 degrees Fahrenheit. | 7. Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank. | 8. Sprinkle lightly with salt and pepper. | 9. Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so. | 10. When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests, to serve alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shank	2			806.9352	0.0	179.5204	4.5333
garlic	1	halved	peeled	-	-	-	-
red wine	3/4	cup		-	-	-	-
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
mint	2	tablespoons	dried	-	-	-	-
extra virgin olive oil				806.9352	0.0	179.5204	4.5333
salt pepper				806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.