- 4 lamb shanks
- 1 large red onion
- 1 pound swiss chard or 2 heads romaine lettuce
- 1 tablespoons fresh chopped dill or 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 5 cups water
Time - 2 hours and 15 minutes
- Preparation - 15 minutes
- Cooking - 2 hours
Preparation
- Peel and chop the onion
- Wash the chard or lettuce and set aside
- Brown the meat with the olive oil and onion on medium heat in a large sauté pan (approximately 10 minutes)
- Once the meat has browned, add the water (if 5 cups is not enough to cover the lamb, add more)
- Bring to a boil, then reduce the heat to medium-low, and simmer covered for 1 hour and 30 minutes
- After 1 hour and 30 minutes, check the meat to make sure it has begun to separate from the bone. If needed, cook for an additional 15 to 30 minutes
- Once the meat has begun separating from the bone, add the salt, dill, and greens and simmer uncovered for an additional 30 minutes
- From this point onward, limit stirring as this will cause the greens to break apart
- Depending on the amount of water remaining in the pan, you may wish to raise the heat to medium-high during the last 10 minutes of cooking to evaporate some of the water and thicken the broth
- The shanks are ready. Kali orexi!