Lamb Shank Gyro Bowls 🐑

Here's a delicious idea for cooking this week - make the meat ahead of time and it is a quick and fresh mid-week meal. Or eat it on the weekend but be sure to make enough so that you'll have left overs for the week on your busiest night! You could also pile all these same ingredients on a pita instead of using rice.

This recipe is definitely mediterranean style, inspired by the lamb and seasonal vegetables. But really you could use any braised meat if that's what you have on hand.

Oven-braised lamb shank gyro bowls 🐑

Ingredients

• ​2 spring lamb shanks

• 1 sliced medium onion

• 3-4 cloves garlic

• 3/4 cup chopped carrots

• juice of 1/2 a lemon, or to taste

• broth or water to cover meat

• salt and pepper

Sauce

• 1 cup sour cream or yogurt

• 1 grated garlic

• juice of half a lemon

• salt to taste

• drizzle of olive oil

Directions

Sear the lamb shank on a hot pan to brown the outside. Place in dutch oven with onion, garlic, carrots, broth or water, and lemon juice, covered, at 350° for about 2 hours or until it's falling off the bone.

For the sauce: raw sour cream from Creamy Cow, a grated garlic clove, lemon juice, salt, and a drizzle of olive oil — stir together and let it sit for a few minutes before serving.

Shred or chop the meat and serve over rice. Or serve it on the bone for a dramatic and beautiful presentation.

Top with the cream sauce, crumbled Farmer's Cheese, cucumber, tomato, and whatever else you've got on hand.

Find everything in the Full Farm store (just add rice).

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