Spiced Peloponnesian lamb shanks from All Around The World Cookbook by Sheila Lukins

  • sage
  • bay leaves
  • carrots
  • celery
  • cinnamon sticks
  • whole cloves
  • honey
  • lamb shanks
  • leeks
  • mint
  • thyme
  • tomatoes
  • dry red wine
  • black peppercorns
  • prunes
  • parsnips
  • ground cloves
  • beef bones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on March 11, 2014

    This is one of our all-time favorite recipes for lamb shanks. Besides having a fabulous sounding name it is lovely to eat. I made it for the first time about 15 years ago in desperation when I was home for a day with a freezer full of lamb shanks, a house full of visiting young nephews and my son gone with my car so I couldn't run to the store. Luckily I found this recipe and had everything I needed on hand. Once it is in the oven the aroma is heavenly. I managed to please 3 grade school boys, my husband, my teenage son and daughter and my son's friend who normally only ate pizza or cheeseburgers with this dish. I served it with rice pilaf and a carrot salad from the same cookbook. Of course only my family knew we were eating lamb but when it was all gone the visitors were pleasantly surprised at how good lamb was. It is easy enough to do for a family dinner but sophisticated enough to make it for a company dinner also. My husband requests it frequently.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.