Braised lamb shank cooked with Byraki flavor

Chef Stratos Iosifellis, Consultant Chef of Greek Breakfast by Hellenic Chamber of Hotels, prepares braised lamb shank with Byraki flavor.

This part of the lamb comes from the last piece of the leg. It is rich in collagen, so it requires long hours of cooking. A classic technique to achieve a delicious result is to cook it with the method of braise.

Byraki flavor will permeate braised lamb the necessary sparkle and intensity leaving a sweet aftertaste with cinnamon aromas.

Braised lamb shank cooked with Byraki flavor

Ingredients

4 Lamb shanks
60 gr. of olive oil
300 gr. onion, cut in cubes
200 gr. carrots, cut in cubes
200 gr. tomatoes, cut in cubes
20 gr. of garlic
60 gr. of olive oil
50 ml. Worcestershire sauce
50 ml. Byraki flavor Cinnamon
50 ml. Byraki flavor Rakomelo(Cretan Raki)
1 liter of meat broth
2 stems of fresh Rosemary
Salt
Pepper

Cooking time: 30 minutes

Preparation time: 2 + 1/2 hours

Portions: 3-4 people

Cooking instructions

In a large and deep saucepan, sauté the lamb shanks in olive oil until they get a golden brown color and pour with Byraki flavor Rakomelo(Cretan Raki).

Boil for a few minutes and add the onion, garlic, carrot, celery, tomato and season with salt and pepper.

Finally add ByRaki flavor Cinnamon.

After sautéing braised lamb in a pan for a few minutes, add the Worcestershire sauce, rosemary and half the broth. Lower the heat to half and cook with the lid closed for about 2–2 + ½ hours.

During cooking, check if extra broth is needed, liquids should cover the shank until the meat ends and the bone is visible.

When cooking is complete, make sure there is enough sauce in the pot to serve the braised lamb shank along with it.