Recipe for Greek Style Lamb Shanks
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Kapama is a method for cooking meat that usually tomato sauce and cinnamon. Other spices, such as cloves and allspice, are also used. The method can be used to prepare any type of meat, but one of the most popular ways is to use lamb.
Greek Style Lamb Shanks (Arni Kapama) Recipe Ingredients:
- 2 tablespoons Greek olive oil
- 3 tablespoons all purpose flour
- 2 lamb shanks, fat trimmed
- 1 medium onion, chopped
- 1 cup water
- 1, 14 ounce can diced tomatoes
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon dried Greek oregano
- 1 teaspoon dried Greek thyme
- 4 potatoes, peeled and chopped into eights
- 3 tablespoons fresh, chopped parsley
Instructions to Make Greek Lamb Shanks:
Add the oil to a Dutch oven or other large pan. Set the heat to medium-high. While the oil heats, sprinkle the flour onto a clean work surface. Roll the lamb shanks in the flour so that the shanks are dusted with flour.
Add the shanks to the preheated oil and brown on all sides. Remove the shanks from the pan and set aside. Remove about half of the grease that has been left behind in the pan and set the heat to medium. Add the onions and saute until onions soften and become translucent. Add the water and stir the mixture with a wooden spoon, being sure to scrape the bottom of the pan.
Place the shanks back in the pan. Add the diced tomatoes, cinnamon, allspice, oregano, and thyme. Cover the pan and bring the mixture to a boil. Simmer the mixture on low heat for about twenty minutes. Remove the lid and stir in the potatoes. Cover the pan again and continue to simmer the dish for an additional 40 minutes, or until the potatoes are tender.
It’s okay to simmer the lamb for more time than what is listed here. The longer you do it, the more tender the meat will become. Check the lamb often, though, to make sure the edges and bottom of the pan are not burning. Sprinkle the food with the parsley just before serving.
Categorized in: Authentic Greek Food Recipes, Greek Style Meat Recipes
This post was written by Greek Boston
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