Legs of lamb Greek style

Ingredients for 2 servings:

• 2 lamb shanks
• e.g. salt and pepper
• 1 tbsp clarified butter
• 1 jar Lamb stock
• 400 ml tomatoes, chopped
• 1 tbsp tomato paste
• 200 ml water
• 200 g Kritharaki (rice-shaped noodles)
• 150 g cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 30 minutes

simple and delicious

Preheat the oven to 200°C (top/bottom heat). Season the lamb shanks generously with salt and pepper and brown them all over in clarified butter in an ovenproof pot. Deglaze with lamb stock and add the chopped tomatoes. Mix the tomato paste with the water and pour in. Place everything in the hot oven for 1.5 hours, turning every 30 minutes. Then remove the shanks and keep warm. Add the kritharaki to the sauce and top up with hot water as needed. Return the pot to the oven and simmer for 25 minutes, stirring occasionally. By the end, the kritharaki should have absorbed almost all of the liquid. Then place each shank in a small baking dish and fill each with half of the kritaraki. Finally, spread the cheese over the kritharaki and bake in the hot oven for another 15 minutes.