Kokonisto Lamb Shanks with Red Sauce
Many cultures have their spring time holidays approaching and it is a good time to begin thinking about special dishes you can make for fancier occasions. In both the Christian and Jewish traditions, common in Greece, lamb dishes have been popular. Simmered low and slow this delicious dish will impress your guests and leave not a bite on the plate! This recipe is developed by World Cuisine Today Magazine www.worldcuisinetoday.com and inspired by the Kokonisto Lamb Shank Dinner at Papaspiros Restaurant 728 Lake Street Oak Park IL 60302 (708)358-1700 www.papaspiroslive.com
Recipe For Kokonisto Lamb Shank With Red Sauce
Two to three pounds Lamb shanks
Four cups of diced Roma tomatoes with their juices roughly 28 ounces
Four large Russett potatoes or eight medium Yukon gold
One cup Cabernet Sauvignon or Kretikos red wine
Three large cloves of garlic minced
One yellow or red onion chopped
Two large carrots peeled scrubbed and chopped
Two cups of organic beef, lamb or vegetarian broth
Two cups of tomato sauce
Two tablespoons tomato paste
Three tablespoons fresh oregano minced
Three tablespoonss fresh thyme minced
Three tablespoons fresh rosemary ground or minced
One half cup minced parsley
Two fresh bay leaves minced
1/4 cup extra virgin olive oil
Six tablespoons unsalted butter
Six tablespoons white flour
Two teaspoons mild ground cinnamon
One teaspoon ground cardamom
One teaspoon allspice
1/4 teaspoon ground clove or nutmeg
One teaspoon honey
Two teaspoons Kosher salt
One teaspoon ground pepper of choice
One cup freshly grated Kefalogaviera cheese or Parmesan (optional)
Juice of one medium lemon
1) In a large Dutch oven or soup pot place 1/8 of a cup of the oil. Cook the diced onion and carrot until soft and translucent, then add the garlic for one minute more. Set to the side reserving the oil. Add the second 1/8 cup of oil to the pot. Rub a few additional tablespoons of the oil also on the washed and patted dry Lamb shanks. Sprinkle one teaspoon cinnamon, 1/2 teaspoon cardamom, 1/2 teaspoon allspice, one teaspoon Kosher salt, and 1/2 teaspoon ground pepper on the lamb shanks.
2) Brown on all sides for about five minutes per quarter side no more than 15 minutes. Reserve oil and drippings in pot. Remove the shanks to a plate.
3) Add the red wine and stir up any browned bits. Next add the tomato paste, tomato sauce, broth and tomatoes. Add the minced herbs: Parsley, bay, rosemary, thyme, and oregano. Add the remaining dry spices: One teaspoon cinnamon, 1/2 t cardamom, 1/2 t allspice, one teaspoon salt and 1/2 teaspoon ground pepper of choice. Add the honey.
4) Pour the juice of one squeezed lemon over the lamb shanks. Add back the vegetables to the pot and bring to a boil then reduce to a simmer.
5) Carefully arrange the Kokonisto in the pot. Also add the quartered potatoes.
6) Simmer for three hours stove top vented or eight hours on high in a crock pot if desired.
7) Serve hot with orzo pasta and a simmered green vegetable such as peas or chopped cooked spinach.
Recipe Created by: World Cuisine Today February 24, 2019
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