Greek-Style Grass-Fed Lamb Shanks

This Easter, try making grass-fed lamb shanks fixed southern Greece-style, with lemon juice rather than tomato sauce.
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To offset the cost of grass-fed meats, substitute less expensive cuts-such as lamb shanks instead of leg of lamb. 

Read more about the benefits of grassfed meat in the article A Cut Above.


Adapted from a recipe developed by Melissa's mother, Helen Smith.

  • 4Servings


  • 4 grass-fed lamb shanks
  • 4 garlic cloves, peeled and sliced into slivers
  • 4 Tbs. organic extra virgin olive oil
  • Juice of 2 organic lemons, plus more if desired
  • 1 Tbs. oregano
  • Unrefined sea salt, to taste
  • Black pepper, to taste
  • 1 cup water


  1. Preheat oven to 350°F degrees. Cut ½-inch slits in several places on both sides of shanks. Stuff garlic slivers into slits, lengthening or deepening as needed.
  2. Add olive oil to bottom of a deep, lidded, 12-inch heavy roasting pan, and heat on medium-high heat. Brown all sides of shanks.
  3. Pour lemon juice over shanks. Sprinkle with oregano, salt, and pepper on both sides, then pour water in between shanks.
  4. Cover pan, and bake 30 minutes. Remove from oven, remove cover, and flip shanks. Cover pan, and bake 2 hours more, flipping shanks every 30 minutes. Check meat for tenderness: it should easily pull off the bone and have a wonderful aroma. If it doesn't, return to oven, 15-30 minutes, until done.
  5. Remove from oven, taste jus, and season with salt, pepper, and lemon juice to taste. Serve with cooked vegetables and/or brown rice, and spoon jus over both shanks and side dishes.

Nutrition Information

  • Calories: 472
  • Carbohydrate Content: 3 g
  • Cholesterol Content: 120 mg
  • Fat Content: 36 g
  • Protein Content: 32 g
  • Saturated Fat Content: 12 g
  • Sodium Content: 121 mg
  • Sugar Content: 1 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.