Greek · intermediate
Greek Braised Lamb Shanks With Sweet Red Pepper Gravy
Tender lamb shanks slow-braised in a rich roasted red pepper, lemon, and tomato gravy infused with Mediterranean oregano.
- PREP TIME
- 15 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season lamb shanks evenly with salt and dried oregano.
- 02
Heat olive oil in a large Dutch oven over medium-high heat and sear the shanks until well browned on all sides, about 8 minutes, then set aside.
- 03
Add diced onion and minced garlic to the pot and cook for 4 minutes until translucent and fragrant.
- 04
Stir in tomato paste and red pepper puree, cooking for 2 minutes to caramelize the mixture slightly.
- 05
Return lamb shanks to the pot, pour in halal beef broth and lemon juice, bring to a simmer, cover tightly, and braise on low heat for 50 minutes until meat is tender.
- 06
Transfer the lamb shanks to a platter and spoon the rich, thickened pepper gravy over the top before serving.
A LITTLE KITCHEN KNOW-HOW
Braising
Cooking meat slowly in a covered vessel with a small amount of liquid at low heat to tenderize tough cuts.
Notes from the kitchen
- Roast red peppers directly over a open flame or under a broiler until charred for enhanced smokiness before pureeing.
- Ensure low heat while braising to prevent the lamb meat from drying out.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.