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Braised Lamb Shanks with Oregano and Feta Serves 6 6 lamb shanks, trimmed of excess fat Salt and freshly ground pepper, to taste 1 cup all-purpose flour 1 cup canola oil 3 medium onions, thinly sliced 3 quarts lamb or chicken stock 4 bunches oregano, stems and leaves separated, leaves chopped 1/4 teaspoon cayenne 2 large tomatoes, seeded and diced 1 cup crumbled feta cheese Generously sprinkle shanks with salt and pepper, then dip in flour to lightly coat. Heat oil in a large Dutch oven over high heat. Brown shanks on all sides, transfer to a platter, and reserve. Reduce heat to medium and cook onions in same pan, stirring occasionally, until golden brown. Return shanks to pan. Add lamb or chicken stock, all oregano stems, half the oregano leaves, and cayenne. If shanks are not completely covered by liquid, add enough water to cover. Bring to a boil, reduce to a simmer, and cook, covered, about 1 1/2 hours, occasionally skimming foam and fat that rises to the top. To test for doneness, pierce with a fork. If shank slides easily off fork, meat is tender. Remove from heat. Using a slotted spoon and a fork, lift out lamb shanks. Cover with a damp towel and set aside in a warm place. Pour remaining sauce through a fine sieve into a medium saucepan, pressing with a ladle to evenly extract all juices. Skim fat from top and bring sauce to a boil. Stir in tomatoes and remaining oregano leaves and remove from heat. To serve, arrange a shank in each serving bowl on top of a bed of your favorite bulgur wheat, couscous, or rice. Sprinkle feta cheese evenly over each shank, add sauce, and serve immediately. |
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