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Roasted lamb shank dolmades with crispy grape leaves
Ingredients
Lamb shanks:
- 4 lamb shanks
- Salt and pepper
- 3 tablespoons (45 ml) chopped fresh oregano
- 2 tablespoons (30 ml) chopped fresh parsley
- 1 tablespoon (15 ml) chopped fresh thyme
- 1 small onion, chopped
- 4 garlic cloves, chopped
- 1 lemon, juice only
- 1/2 cup (120 ml) olive oil
- 1/2 cup (120 ml) smooth Dijon mustard
Dolmade rice:
- 1 cup (240 ml) long grain rice
- 1-3/4 cups (410 ml) water
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 cinnamon stick
- 1 bay leaf
- 2 tablespoons (30 ml) finely chopped fresh dill
- 2 tablespoons (30 ml) finely chopped fresh parsley
- Salt and pepper
- 1 tablespoon (15 ml) butter
Lemon oregano dressing:
- 2 lemons, juice and zest
- 1 cup (240 ml) olive oil
- Salt
- 4 tablespoons (60 ml) chopped fresh oregano
- 2 cloves garlic
- 2 tablespoons (30 ml) chopped fresh parsley
Crispy grape leaves:
- 8 brine-packed grape leaves, drained and patted dry
- Oil, for frying
- Salt
Directions
- For the lamb shanks, pre-heat oven to 225°F (105°C).
- Season lamb shanks with salt and pepper.
- In a food processor, puree oregano, parsley, thyme, onion, garlic, lemon juice, olive oil and Dijon. Rub all over the lamb shanks.
- Place lamb on a lined sheet pan, pour excess marinade over top. Roast for four hours, until tender.
- Rest the roasted shanks at room temperature for 15 minutes.
- Remove the large muscles from bones and rough chop with a cleaver. Season with salt and reserve for plating, keep warm.
- For the dolmade rice, heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook for one to two minutes, until tender. Add bay leaf and cinnamon stick, and stir. Add the water and bring to a simmer.
- Rinse the raw rice under cold water until the water runs clear. Add the rinsed rice to the simmering water, and season with salt and pepper.
- Bring to a gentle boil, then reduce heat to medium-low, and cover. Cook for 12 to 15 minutes.
- Leave covered, remove from heat and allow to sit for six to eight minutes.
- Remove lid and fluff the rice, then fold in the dill, parsley, and butter.
- To make the lemon oregano dressing, in a small food processor, combine the olive oil, lemon juice and zest, oregano, garlic, salt, and pepper. Process until smooth.
- For the crispy grape leaves, heat frying oil in a heavy pan over high heat to 375°F (190°C).
- Fry the grape leaves, two at a time, for one minute, flipping once gently.
- Transfer the crisp leaves to a lined plate. Season with salt.
- To serve, use a round 2.5 inch (6.25 cm) ring mold/cookie cutter and place a portion of the rice in the centre of the plate.
- Top the rice with chopped lamb meat. Drizzle over the dressing and garnish with a crispy grape leaf.
