Elevate your Christmas lunch to new heights with a delectable dish from Cora de Kock’s recipe book, “Reënboogkos”!
Transport your taste buds to the Mediterranean with this divine Greek Lamb recipe, a culinary masterpiece that promises to be the star of your festive feast. The tender lamb shanks, infused with the flavors of oregano, lemon, and feta, create a symphony of tastes that will leave your guests craving more. Follow the steps below to bring the spirit of Cora’s kitchen to your holiday table.
Greek Lamb
Ingredients:
– 6 large lamb shanks
– 3 tablespoons olive oil
– 3 tablespoons olive oil
– 1 Wildeklawer onion
– Juice of one large lemon
– 4 teaspoons dried oregano
– Salt and ground black pepper
– 10 large, ripe tomatoes
– 5 garlic cloves, peeled and finely chopped
– 5 cups water
– 1 cup white wine
– 1 package (500g) orzo or similar rice pasta
– 350g feta cheese, plus extra in blocks for servingMethod:
– Juice of one large lemon
– 4 teaspoons dried oregano
– Salt and ground black pepper
– 10 large, ripe tomatoes
– 5 garlic cloves, peeled and finely chopped
– 5 cups water
– 1 cup white wine
– 1 package (500g) orzo or similar rice pasta
– 350g feta cheese, plus extra in blocks for servingMethod:
1. Preheat the oven to 200°C.
2. Place the lamb shanks in a large, deep roasting pan.
3. Drizzle olive oil over them and sprinkle with lemon juice, oregano, salt, and pepper.
4. Roast uncovered for 30 minutes until the top of the meat is nicely browned.
5. Peel and chop the tomatoes.
6. Arrange tomatoes and garlic around the lamb.
7. Reduce heat to 120°C.
8. Place the pan back in the oven, uncovered, for 2 to 2 ½ hours, or until the meat falls off the bones.
9. Shred the meat into larger pieces.
10. Place the roasting pan on a stovetop over medium heat.
11. Add water and wine, bringing it to a boil.
12. Scrape the browned bits of meat from the bottom of the pan.
13. Add orzo and quickly cook for 12 to 13 minutes until most of the liquid is absorbed; stir regularly to prevent sticking. It should resemble risotto: not too firm or dry, but not soupy either.
14. Season with salt and pepper, and stir in the meat and cheese.
15. Transfer the dish to a large ovenproof serving dish or individual portions, and cover with foil.
16. Reheat the dish by placing it in a 160°C oven 30 minutes before serving.
17. Remove the foil after 15 minutes and sprinkle with extra blocks of feta cheese.
18. Serve hot, accompanied by Greek salad.
2. Place the lamb shanks in a large, deep roasting pan.
3. Drizzle olive oil over them and sprinkle with lemon juice, oregano, salt, and pepper.
4. Roast uncovered for 30 minutes until the top of the meat is nicely browned.
5. Peel and chop the tomatoes.
6. Arrange tomatoes and garlic around the lamb.
7. Reduce heat to 120°C.
8. Place the pan back in the oven, uncovered, for 2 to 2 ½ hours, or until the meat falls off the bones.
9. Shred the meat into larger pieces.
10. Place the roasting pan on a stovetop over medium heat.
11. Add water and wine, bringing it to a boil.
12. Scrape the browned bits of meat from the bottom of the pan.
13. Add orzo and quickly cook for 12 to 13 minutes until most of the liquid is absorbed; stir regularly to prevent sticking. It should resemble risotto: not too firm or dry, but not soupy either.
14. Season with salt and pepper, and stir in the meat and cheese.
15. Transfer the dish to a large ovenproof serving dish or individual portions, and cover with foil.
16. Reheat the dish by placing it in a 160°C oven 30 minutes before serving.
17. Remove the foil after 15 minutes and sprinkle with extra blocks of feta cheese.
18. Serve hot, accompanied by Greek salad.
Enjoy!
