Jarrets d'agneau a la grecque

"Discover how to cook this recipe free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Cooking tips and food recipe. Easy, quick and free recipe!"
Recipe by: thaico

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)

832 people have saved this recipe

Preparation Time:
10 Min
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Lamb, shanks 1 lb Tomatoes, italian, plum,
3 Garlic, cloves, slivered -- seeded, coarsely chopped
Salt (to taste) -- OR
Pepper (to taste) 2 c Tomatoes, italian, plum,
2 md Onions, sliced -- canned, with liquid,
3/4 c Oil, olive, extra virgin -- coarsely crushed
1/2 ts Oregano, dried 1 c Orzo (rice shaped pasta)
1 pn Cinnamon (opt) 1/2 c Cheese, kefalotiri, freshly
3/4 c Wine, white, dry -- grated OR
2 c Stock, chicken ** 1/2 c Cheese, Parmesan, grated

** See other recipe for Chicken Stock.

Preheat oven to 400 F.

Using a sharp paring knife, remove as much of the fat, sinew and
translucent membrane as possible from the lamb shanks.

Insert garlic slivers into shanks, either by finding natural
divisions in the meat or by cutting small incisions.

Salt and pepper generously.

Arrange lamb shanks in roasting pan, strew on onion slices, and
drizzle olive oil over all.

Roast in the oven for 25 minutes.

Remove the pan from the oven and sprinkle the lamb with oregano,
and cinnamon then spoon tomatoes onto the lamb, mounding up the
tomatoes on each shank.

Pour the white wine around the meat and return the pan to the
oven. Roast for an additional 45 minutes.

Remove lamb shanks from the pan and set aside.

Add chicken stock to the pan, stirring.

Stir in the orzo.

Arrange the shanks on top of the orzo and baste them with some of
the stock.

Return the pan to the oven. Cook until pasta is just tender and
nearly all of the liquid has been absorbed (about 15 minutes).

Remove from the oven, cover pan tightly with aluminum foil, and
let stand about 5 minutes.

Serve hot with grated cheese.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

Browse by categories

Celebrity Chefs Recipes (cooking)

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Celebrity chefs

Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Celebrity chefs

Gordon Ramsay
(celebrity chef)

Gordon Ramsay

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Rice recipes

Rice recipes

Rice recipes

Discover the best rice recipes with pictures: risotto, basmati, brown rice. Try delicious rice free recipes.

Discover the lastest recipes

Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes

Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes