Lamb Shashliks With Rosemary Garlic Recipes

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GRANDPA NICK'S GEORGIA SHASHLIK



Grandpa Nick's Georgia Shashlik image

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients 8

1 medium lemon
2 cups red wine
½ large red onion, cut into chunks
6 cloves garlic, chopped, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds lamb, cut into 1-inch pieces
skewers, as needed

Steps:

  • Cut lemon in half and juice. Cut 2 rinds into chunks.
  • Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
  • Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY



Braised Lamb Shanks with Garlic and Rosemary image

There will be no leftovers. This Braised Lamb Shanks with Garlic and Rosemary recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!

Provided by Lora Brody

Categories     Garlic     Herb     Lamb     Braise     Dinner     Rosemary     Lamb Shank     Winter     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup dry red wine
2 heaping tablespoons Dijon mustard
2 teaspoons kosher or coarse sea salt
1 teaspoon freshly ground black pepper
5 to 6 pounds lamb shanks, not trimmed of fat
1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note)
2 medium yellow onions, peeled and coarsely chopped
1 large carrot, peeled and cut in 1/4-inch slices
Finely grated zest of 1 large lemon
2 heaping tablespoons coarsely chopped fresh rosemary leaves

Steps:

  • In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.
  • Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve.
  • Note:
  • For a less assertive garlic taste, use elephant garlic.

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