One of the most delicious cuts of lamb you will ever taste. The shank requires love and patience when cooked in the pot, especially when baked in a wood-fired oven in the village.
The aroma of fresh thyme, combined with garlic and honey, creates one of the most authentic and beloved flavors of Greek cuisine.
But because not all of us have the luxury of a wood-fired oven, I have prepared a version that you can easily make in your home oven, without losing any of the deliciousness and aromas of the traditional cooking method.
Architectural, Building & Signage
- 4 lamb shanks, preferably small
- 500 g small brown mushrooms
- 6 cloves garlic, whole
- 4 sprigs of fresh thyme
- 1 kilo small potatoes, peeled and cut in half
- 1 glass of dry red wine
- 1/2 glass of water
- 4 and others honey
- Salt
- Freshly ground pepper
- 2-3 tbsp. olive oil
Implementation
Heat the olive oil in a large frying pan and sauté the lamb shanks on all sides until they acquire a nice golden brown color and caramelize on the outside.
Place the potatoes, mushrooms, and garlic cloves in the casserole dish. Place the intestines on top.
Add the thyme sprigs, pour over the wine and water, season generously with salt and pepper. Finally, drizzle the entrails with honey.
Cut a piece of parchment paper to the size of the pan and cover the food before closing the lid. This way, water vapor and aromas are better preserved during cooking.
Bake in a preheated oven at 160°C for about 2 hours until the meat is tender enough to easily fall off the bone.
Once the roasting is complete, leave the casserole outside the oven for about 30 minutes without opening it, so that the meat can rest and retain all its juices.
Then, carefully remove the liquid from the pot and transfer it to a small saucepan. Simmer until it reduces and thickens into a glossy sauce with the texture of a light syrup.
Glaze the intestines with this sauce just before serving and accompany with the potatoes and mushrooms from the casserole.
Little secret
If you have time, leave the intestines salted with a little thyme and pepper in the refrigerator for 3-4 hours before cooking. The meat will become even more aromatic and its flavor will be deeper and fuller.
