Slow cooking isn’t just for the cold months. I braised these grass-fed lamb shanks from Our Cow until tender, then took the meat off the bone and tossed them in a hot pan until crisp and super delicious! It was the perfect addition to my Greek salad, which was packed full of flavour and texture. I really love the flavour of this meat and if you’d like to try it too, head to the Our Cow website and use code FOODLOVE10 for 10% off and a free 1kg pack of gluten free sausages.
What you’ll need:
2 lamb shanks
3 cloves garlic, roughly chopped
1 tsp dried oregano, plus extra for serving
1 lemon, finely zested & juiced (separated)
500ml chicken stock
1 tsp honey
2 baby gem lettuce, shredded
200g cherry tomatoes, halved
1 continental cucumber, diced
150g Kalamata olives
½ red onion, thinly sliced
150g feta, crumbled
olive oil, for frying
sea salt & cracked black pepper
What to do:
Preheat oven to 140°C.
Heat a tablespoon of olive oil in a medium frypan over medium heat. Season lamb shanks with salt and pepper and brown on all sides. Transfer to an oven-proof dish fitted with a lid. Add garlic, lemon zest and pour in enough stock to just cover the shanks. Cover the dish with baking paper, foil then the lid. Transfer to oven and cook for 2 ½ hours until the meat easily comes away from the bone. Cool then pull the meat away from the bones in bite-sized pieces. Ladle ¼ cup of the stock out and strain into a small jug. Set aside for dressing. Spoon the garlic out of the stock and set aside for the dressing. Discard bones and strain remaining stock to reserve for another use.
Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add lamb meat and cook, for 4-5 minutes, until the lamb is caramelised and is crispy on the edges.
For the dressing, place the reserved garlic on a chopping board and mash with a fork. Transfer to reserved stock. Whisk in 2 tablespoons of lemon juice, honey and season with salt and pepper.
Arrange lettuce in a salad bowl and top with tomatoes, cucumber, olives, onion, feta and lamb. Drizzle with dressing and sprinkle with extra dried oregano.
Serves 4.
