Cypriot Lamb Shanks in Sticky Sauce (Arnisio Kotsi Me Saltsa) Recipe

This was one of the first recipes I cooked for us to bring a little Greek culture to an East London flat. I remember cooking this years ago when my then girlfriend, now wife, and I moved in together in Canning Town in London (I’m sure she was doing a try-before-you-buy strategy on me... luckily for me, the returns policy has now expired). 

This recipe is extracted from Cypriana by Theo Michaels, published by Ryland Peters & Small

Try Theo's recipe for Giant Baked Beans In Tomato Sauce or Bulgar Meat & Vermicelli Noodles!


Ingredients for Cypriot Lamb Shanks in Sticky Sauce


How to make Cypriot Lamb Shanks in Sticky Sauce

  1. Preheat the oven to 180°C (360°F) Gas 4.
  2. Season the lamb shanks generously and brown them in hot olive oil in a lidded ovenproof pan until coloured all over, then remove from the pan and set aside.
  3. In the same pan, fry the onions slowly for about 10 minutes until they have coloured and turned a deep golden hue, then add the garlic and cook for a few more minutes.
  4. Add all the spices and stir through to coat the onions, then add the wine. Cook with a lide and cook over a high heat to reduce the wine by half. This will concentrate the fl avour of the sauce.
  5. Finally, add all the other ingredients and return the lamb shanks to the pan, bottom-side down, so the bone is sticking up. Slowly add about 500 ml/2 cups of water, just enough to cover the meat (the bones can stick out). Bring this to a simmer, then cover and place in the preheated oven for 2 hours.
  6. Once done, remove the pan from the oven and let it rest for 10 minutes before removing the lid.
  7. Serve the lamb shanks sitting upright, with a few ladles of the juice poured over. Garnish with the pistachios and rose petals, as well as some freshly chopped coriander, if you like.
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