This past Easter, our family came to a consensus that we would not roast a whole lamb on the spit. Greek Easter fell earlier on the calendar (April 19th) and the weather was indeed cooler than seasonal norms. We opted for a whole leg of lamb on the spit and decided to offer “lamb two ways”.
The second lamb dish was “Lamb Lemonato”. It’s Spring time and that means some fine baby lamb are on offer at the markets. Any bone-in cut of lamb could be used here but for presentation and ease, lamb shanks are best.
This main course is simple to prepare, offers a wonderful presentation, lamb shanks are affordable and the taste vs. ease to prepare ratio makes it an easy choice for a Sunday dinner or on the occasion of entertaining guests.
A brief note to those “on the fence” about lamb. I would rate this this highly for you to try as the “lemonato” sauce negates lamb’s gamey flavour and I would also recommend finding a local source of farm-raised lamb. New Zealand is widely available throughout the world but it’s strong flavour is not appreciated by all. For this dish, I used Ontario Spring lamb.
With regards to herbs, I’m using lemon verbena, lemon thyme and dried Greek oregano. Fully aware that lemon verbena and lemon thyme might not be readily available where you live, rosemary would work here, along with some regular thyme and lemon zest.
To accompany this dish, I served the lamb shanks on a bed of roasted garlic mashed potatoes, a simple salad of Spring greens with an olive oil and wine vinegar dressing and some steamed veggies offer a good balance.
This wonderful and easy dish also deserves a good wine – a good Greek wine. I opened a bottle of Alpha Estate Syrah 2005. The Alpha Syrah is an new addition to the LCBO stores here in Ontario and it’s wine with some definite cherry and chocolate and coffee elements. Some acidity in the finish complemented the “lemonato” sauce.
I had the pleasure of being given a tour of the Alpha winery last summer in Greece and I will soon introduce you to the Alpha Estate.
Lamb Lemonato
(serves 6)
6 lamb shanks
1 1/2 cups of dry white wine
1/4 cup of olive oil
juice of of 1/2 lemon
2 Tbsp. fresh lemon verbena (2 tsp. dried)
2 Tbsp. fresh lemon thyme (2 tsp. dried)
1 heaping tsp. of dried Greek oregano
sea salt and ground pepper to taste
enough water or vegetable stock to just cover the meat
Pre-heated 350F oven
- Rinse and pat-dry your lamb shanks. Season with salt and pepper and place your Dutch oven (or other oven-safe vessel) over medium-high heat. Brown in all sides of the shanks (in batches). Reserve.
- Take the the Dutch oven off the heat and allow to cool for a couple of minutes. Add your wine into the vessel, place back on to the stove’s element and reduce at medium heat while scraping up the brown bits with a wooden spoon. Simmer for about 5 minutes.
- Add your lamb shanks back into the vessel, along with the lemon verbena, lemon thyme and enough water or low-sodium stock to just cover the meat. Bring to a boil, adjust seasoning with salt and pepper. Place the cover on your Dutch oven and throw into your pre-heated oven.
- Braise your lamb shanks for about 90 minutes and check the meat for tenderness (meat should pull off the bone). Place back in the oven uncovered for another 15 minutes if you would like the liquid to reduce some more.
- When the lamb is done to your liking, remove from the oven and add the lemon juice and the dried Greek oregano. Gently shake the vessel back & forth to amalgamate all the flavours. Adjust seasoning with salt and pepper. Serve on a bed of roasted garlic mashed potatoes.
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© 2007-2009 Peter Minakis
53 Responses
Love the presentation!
I have only had lamb shanks with spices ( indian ) i have enver had loke this, looks so yumm, i can imagine ho delicious it must have tasted with garlic mash.
Wow that looks good. It’s rare to find lemon verbena in a recipe too. Your food is beautifully set up and presented just like a pro’s!
Beautiful! This dish looks mighty delicious!
Cheers,
Rosa
It’s only 11 am but I could seriously dig into that plate right about now. Everything about it sounds wonderful and the presentation is gorgeous.
Great recipe Peter! I really appreciate these family recipes, and I love when you share them with us :) They seem more romantic to me, charged-full of tradition!
Plus, it looks so lovely. I adore lamb, I think it’s a bit missunderstood here… when it’s done properly, I prefer it over any other meat!
Yum, Yum, Yum. You are making me drool. I love lamb, but the bf doesn’t. Maybe I’ll try something like this to ease him into it ;)
YAY!! Thanks, I’m ordering lamb shanks today!
Beautiful looking shanks. I was shocked how well lemon loves lamb. I normally do the rosemary, thyme, and red wine approach with some veal stock.
Thanks for reminding me because I have been looking for another herb to plant and lemon thyme is a beautiful thing.
Very nice presentation! I am sure the taste was great too!
Yum! Yum! Yum! This is sensational…right up my alley. I love all the lemon flavours you have adopted in this dish Peter! Great presentation too!
I LOVE lamb! I’m definitely not one of those sitting on the fence when it comes to lamb. Or garlic mashed potatoes for that matter. Lovely presentation!
Love the way that you bump up the lemon flavor, but not the acidity, with lemon verbena and lemon thyme. We grow verbena and I’m always looking for uses for it. Thanks!
This looks great, and really easy too! I love lemon verbena.
I have some lamb shanks in the freezer… this looks delicious. I bookmarked it!
Fabulous, Peter. Truly. We are still learning with lamb and I appreciate not only your recipes, but your advice. Yep, the lamb can tend to be a bit gamey for us even though we like a particular recipe. Yours sounds delicious!
I really don’t understand why some people find lamb gamey! One day I must try some of this mystical gamey lamb. I’ve occasionally had mutton that was strongly flavoured, but most lamb is less strong than beef!
I adore lamb, and yours is a lovely presentation, Peter!
It looks so impressive all standing up like that!
Oh lordy, this is terrific! You know, I actually like the unique flavor that lamb gives. I’ve had it several ways, and it’s always delicious. Your presentation here is so lovely. I want some! :-)
I’m not only ‘over the fence’ about lamb, I’m ‘over the moon’! This preparations looks really great. I need to find someone to invite me over for traditional Greek dinner next Easter!
Looks wonderful. I have not seen Ontario spring lamb here. only NZ. But I like gameiness. Lemon is my new fav falvoring as I have to watch salt .Need to llok out for these herbs.
I’ve never been on the fence about lamb. I’ve always loved it. I find it odd that I’m so sensitve to the flavors of seafood and can’t eat them, but the “gamyness” of lamb doesn’t bother me one bit.
I think those flavors are great. The thyme I grow on my balcony is actually lemon thyme. The verbena might be a little harder to get (unless I decide to growit myself this year).
BTW, I love your salad from the previous post (those pine nuts get me every time). I definitely must try your vinaigrette.
I’ve always loved lamb with lemon. I didn’t know the preparation was this easy. I hope to try this soon. Delicious photos!
I don’t know which I like better. The lamb or the Sirah. xox
That’s a great family recipe Peter.
So nice to share it with us:))
ohhh. lamb with a nice glass of red wine has to be one of the best meals ever. lovely presentation :)
Perfection of a Greek classic, Peter. Looks awesome.
Looks great Peter! Fortunately there is a place near me that I can get organic, local lamb.
I love the squid banner.. or is it an octopus banner?
I adore lemon verbena and lemon balm and lemon thyme – lemon anything works for me…and I love that you paired those lemony flavors with lamb – you Greeks really know what to do in the kitchen! ;)
The recipe sounds delicious, and I love the presentation on the plate — simple, yet dramatic.
of course i’m most struck by the amazing presentation here. sure, it’d make for a precarious trip to the table, but it’s totallly worth the risk! :)
I personally love lamb & that dish just sounds like heaven to me
I am definitely a fence sitter when it comes to lamb. I have a theory too that the rosemary brings out the gaminess in the meat. I think I would love this with all of the lighter herbs that you used!
No fences here! Love lamb. That there is a meal and a half! Wonderful looking meal. Great photos Peter!
I love the rustic presentation – no fuss and looks fabulous.
I love that you used lemon verbena. What a great meal especially after a period of fasting.
Oh I really like this one. The herbs you used, the lemon, the crisped meat. Just great.
I’m trying lamb again. I told you I would! I have chops marinating since last night and I’m anxious to give them a go this evening.
I love all the herbs you have used. It sounds delicious.
Love those Syrah wine. What a great meal.
I think it was the right choice Peter! Your lamb looks crispy on the outside, succulent and the combination of flavours with the lemon and garlic is amazing! I am sure you got plenty of compliments, as always… How come no Xinomavro wine this time? :-)
oh petey…it’s been a while since my last visit…and….tortureeee…the lamb looks amazing, i love the presentation, mr gweilo! let me at least gnaw on the bones, will ya?
Oh, I really want to eat at your house! These lamb shanks look amazing and succulent! I love lamb (I just posted Osso Buco, a favorite dish) and this recipe seems worth any effort of finding lamb shanks in Nantes (!) and making this dish. Your presentation is just beautiful.
I did it! I had lamb again and I loved it this time! Thanks for being a great resource on that subject Peter – you were part of my motivation to try them again, for sure.
Precious!
This looks positively divine. Nothing better than lamb and lemon. I’ve been out of the foodie loop for a bit, but this…oh baby!!!
Hope you’re doing well!
Nice presentation. I’d probably go for the moat of braising liquid with a dollop of potatoes first.
I would love these! Lemon and lamb is so delish.
Looked so good I had to buy shanks for dinner, tried your recipe, it was a great success. I am from Australia and our lamb is the best. I dont understand how it can taste gamey. Love lamb, eat it almost every second day.
This looks delicious. i’m craving lamb right now.
Hi Peter, you have got me! Lamb is my favorite, yours looks so professional !
The best lamb shank ever! And the easiest; and I’ve done a lot of lamb shanks. I cooked orzo in the broth/wine, delicious! The meat fell off the bone and melted in my mouth. And, I have left overs! I’ll make this again and again! Thank you!
Yum Peter, this looks great. I have recently fallen in love with lamb shanks, especially when slow cooked so the meat falls off the bone….and with lemon mmmm
I will have to try your recipe next time!