Braised lamb shanks with feta and sweet peppers

Up until a few years ago, my idea of a slow cooker was bland, mushy, overcooked food. I don't know quite where the misconception came from. My mom never had a slow cooker when we were growing up so I had never actually had food made in one. Nevertheless, when it came time to create a wedding registry, I put one on the list: an inexpensive model because I figured I wouldn't use it much. My how the times change. My basic Crock Pot is a true workhorse and has become one of my favorite kitchen tools. I've just added a 4th slow cooker cookbook to my collection and these lamb shanks are the first thing I tried.

The book - The New Slow Cooker: Fresh Recipes for the Modern Cook - recognizes that slow cooked food can be a bit lacking in texture. But it drives home how much flavor it can have if done right. Plus, each recipe has some sort of fresh addition, something added at the end that freshens everything up and adds more texture. In this recipe it's the peppers and feta. Others add a salsa or salad.

As my maternity leave nears an end, I love my slow cooker even more. I can throw a meal into it while my baby sleeps so that I can play with her while she's awake. Once I'm back at work, I'll be able to have meals ready so I can spend every precious minute with her when I get home in the evenings. Few other kitchen tools can give me that! So, please, if you have a favorite slow cooker recipe, share it. I'll need plenty as my daughter grows.

Braised Lamb Shanks with Sweet Peppers and Feta
adapted from The New Slow Cooker: Fresh Recipes for the Modern Cook

4 lamb shanks, about 1 lb. each trimmed of fat
Salt and freshly ground pepper
3 Tbsp. olive oil
1 yellow onion, finely chopped
1 large carrot, finely chopped
1 stalk celery, finely chopped
3 bay leaves
1 tsp. dry oregano
1 tsp. cumin
3/4 cup beef stock
1/2 cup dry white wine
1 small yellow bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
1 Tbsp. finely chopped fresh parsley
1 cup crumbled feta cheese

Season the lamb shanks generously all over with salt and pepper. In a large heave frying pan over medium-high heat, warm 2 tablespoons of the oil. When the oil is hot, working batches if necessary, sear the shanks and brown on all sides. Transfer to a plate.

Pour off most of the fat from the pan and return it to medium-high heat. Add the onion, carrot, celery, bay leaves, oregano and cumin and saute until the vegetables are golden, 6-8 minutes. Pour in the stock and wine and stir to dislodge any brown bits on the bottom of the pan. Transfer the contents of the pan to the slow cooker and stir in 1/2 teaspoon of salt and a few grinds of black pepper. Place the shanks on top. Cover and cook on the low setting for 7 hours, basting once or twice with the braising liquid if possible.

Carefully transfer the shanks to a platter and cover to keep warm. Strain the braising liquid into a small saucepan. Let stand a few minutes then skim away the fat with a large spoon. Bring to a boil over high heat and boil until reduced by half, about 5 minutes.

In a frying pan over medium-high heat, warm the remaining 1 tablespoon oil. Add the peppers and saute until just beginning to soften, about 10 minutes. Add the garlic and cook for 1 minute more. Remove from the heat, stir in the parsley and season with salt and pepper.

Divide the shanks among plates and drizzle with the braising liquid. Top with some of the peppers and then sprinkle the feta over the top and serve immediately.

Lamb and Cucumber Kebabs with Feta Sauce

I always feel a certain sense of accomplishment when I make a recipe from one of my magazines. It's most likely because I read through stacks of magazines, tear out countless recipes and then do nothing with the vast majority of them. They end up in all corners of my house: on tables, in the office, folded in cookbooks... But few of them are ever put to the test. This particular recipe caught my eye for a few reasons. First, it was on a little tear-out recipe card in the June issue of Living. Second, it was short and could easily be made on a weeknight. Third, it combined lamb and feta - yum! And perhaps most appealing, it had grilled cucumbers. The idea fascinated me. I love cukes - but they're for salads and such, not for grilling. Or are they?

Very much to our surprise, the cucumbers kept their crunch on the grill. They were juicy and provided a great change from the veggies we usually grill. Dipped in feta sauce and paired with a juicy piece of lamb, they just couldn't be better. I'm convinced. I wonder what I should grill next (I'm skeptical about lettuce on the grill too, so maybe that'll hit the flames sometime soon.)



Bottom line, this recipe is an easy way to get great Greek flavors on your table in almost no time at all. The hardest part was trimming the leg of lamb. I bought a boneless leg that was a little over 3 pounds and I used half for this meal and froze the rest for a future dinner. It was more than enough for two of us - Jeff will have leftovers for lunch on Friday. If the sauce is too thick for your taste, add a little more olive oil.



Lamb and Cucumber Kebabs with Feta Sauce
adapted from Martha Stewart Living, June 2010

For the kebabs
1/4 cup extra virgin olive oil
1/2 teaspoon freshly grated lemon zest
Juice of 1 lemon
1/2 lemon, cut into 4 pieces
3 garlic cloves, minced
2 Tbsp. fresh oregano, finely chopped
About 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2 inch pieces
1/2 and English cucumber, halved lengthwise then cut into 1-inch thick pieces
Salt and pepper

For the sauce
3 ounces feta, crumbled
4 ounces fat-free Greek yogurt
1 small garlic clove, minced
2 Tbsp. extra virgin olive oil
Juice of half a lemon



To make the kebabs, combine the oil, zest, lemon juice, garlic, oregano and lamb in a non-reactive bowl. Sprinkle with a little salt and freshly ground black pepper to taste. (You don't need a lot of salt because the feta adds enough saltiness in the sauce). Cover and refrigerate for at least 30 minutes.

To make the sauce, combine all the ingredients in a food processor and blend until smooth. Refrigerate.



Heat grill on medium high heat. Alternate lamb and cucumber on skewers and finish each with a piece of lemon. Grill 10 to 12 minutes, turning once. Serve with the sauce.

Greek Feta and Eggplant Spirals

The final dish from my Greek meal is Greek eggplant and feta spirals. Phyllo dough gives this dish a light crunch and feta and fresh mint att great flavor to the filling. I was a bit thrown by the amount of eggplant, but it cooks down - I used two medium eggplants. These reheat nicely so you could make them ahead and just pop them in the oven to crisp before you serve them.

Word to the wise: don't skimp on the feta. Eggplant can be a bit blah but when combined with the feta, it takes on great flavor.

Now, when you're ready for a visit to the Greek Isles, give this meal a try. Fresh mediterranean flavors in simple, classic Greek dishes - and all of them can be prepared quickly.

Have other Greek favorites? Leave a comment and give me some ideas for the next time I'm longing for a taste of Greece!



Eggplant spirals
adapted from Vefa's Kitchen

1/3 cup oilive oil
1 package phyllo dough, thawed (about 24 sheets)

For the filling:
2 lbs. eggplant
1/4 cup olive oil
1 onion, grated
1 clove garlic, minced
2 tsp. balsamic vinegar
6 oz. feta cheese, crumbled
1/3 cup finely chopped fresh mint
1/4 cup light cream
2 eggs, lightly beaten
1 Tbsp. bread crumbs
salt and pepper

First, make the filling. Preheat the broiler. Broil the eggplants, turning frequently, for 5-8 minutes, or until the skins are charred and the flesh is softened. Remove from heat and hold each eggplant briefly under cold water until cool enough to handle, then peel. Do not let the unpeeled eggplants cool completely or the flesh will turn black.

Cut the eggplant flesh into pieces and set aside. Heat the oil in a pan. Add the onion and cook over low heat, stirring occasionally, until softened. Add the garlic and cook for 1 minute. Add the eggplant and vinegar and cook for a few minutes until some of the moisture has evaporated. Stir in the cheese, mint, cream, eggs and breadcrumbs. Season with salt and pepper, then remove from the heat.

Preheat oven to 350F. Brush a rimmed baking sheet with olive oil. Bush one sheet of phyllo with olive oil, then top with a second sheet and brush again.Put 3-4 tablespoons of the filling over the long edge and roll up. Wind the roll into a loose spiral and transfer to the baking sheet, seam side down. Repeat with remaining dough and filling. Brush the tops of the rolls with more oil and bake 40-50 minutes, or until golden brown. Serve immediately or at room temperature.

These can also be reheated. Just pop them in a warm oven until the phyllo crisps.