Whenver Scott and I are trying to figure out a healthy dinner date, I always suggest Greek food. Not only is the food amazing, but it’s so easy to eat a nutritious meal at Greek restaurants.
Taramosalata dip (aka fish egg dip) with cucumbers? Amazing.
Mushrooms stuffed with spinach and feta? I die.
A simple Greek salad with gyro meat on top? The freaking best salad, anywhere, ever.
So I try to cook a lot of Greek food. This week I had a pound of lamb shanks from the farm and decided to throw a stew into the crockpot before I left for work. It turned out so well, and my entire apartment smelled like a delicious Greek joint.
1 lb lamb shanks
- 1 onion, diced
- 3 carrots, chopped
- 1 BPA-free can of tomatoes
- 1 tbsp dill
- 1/2 tsp cinnamon
- 1/2 tsp oregano
- 2 tbsp butter
- 1 bacon strip, chopped into bits
- 4 garlic cloves, minced
- Combine the shanks, tomatoes, onion, carrots, spices and broth in a crockpot on low.
- Leave for about 8 hours.
- At this point I came home and I wanted the stew to be thicker, you can leave it as is if you like (just make sure to add the bacon, butter and garlic and cook for a bit longer).
- To make a thicker stew, remove the shanks and set aside.
- On the stove top, add the rest of the juices and veggies into a pan. Add the bacon and butter as well.
- Let it reduce until thickened, then add the garlic.
- Return the shanks to the pan and shred them a bit.