Recipe courtesy of Greek Corner
Recipe courtesy of Greek Corner
Baked Lamb
Getting reviews...
- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1059
- Total Fat
- 81 g
- Saturated Fat
- 26 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 63 g
- Cholesterol
- 217 mg
- Sodium
- 1364 mg
- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1059
- Total Fat
- 81 g
- Saturated Fat
- 26 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 63 g
- Cholesterol
- 217 mg
- Sodium
- 1364 mg
Ingredients
Directions
- Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.
