Moore Food: Slow-Roasted Lamb Chops

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ST. LOUIS, MO (KTVI)- Georgios Kastanias' decided to be a chef at the age of 15. He went on to graduate from four different culinary schools in Greece, Switzerland, France and Italy. His career brought him to St. Louis  three years ago and he is now working as the executive chef and sales executive for a local family owned food distribution group, Moore Food. He is also the specialist for the Greek and Mediterranean products of the company.

Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional foodservice operators in the St. Louis area.


Slow-Roasted Lamb Chops

  • 4 medium lamb shanks
  • 2 T olive oil
  • 2-4 garlic cloves, minced
  • Salt/pepper
  • 1 tsp. dried oregano
  • 1 bay leaf
  • 4-6 potatoes (peeled and cut in halves)
  • 1 c. dry red wine
  • 1 (14 oz.) can tomato sauce
  • 1 or more cans beef stock

Season lamb shanks with salt, pepper, and oregano.  In large skillet, add olive oil.  Under medium-high heat, brown lamb shanks well on all sides.  Remove lamb shanks.  Brown lamb shanks in batches if necessary to prevent overcrowding.  In remaining oil, saute garlic until soft.  Deglaze skillet with red wine.  Reduce liquid to half.  Add can of whole tomatoes, tomato sauce and beef stock.  Season the sauce with additional salt, pepper, and oregano.  Add bay leaf.  Return lamb shanks to skillet.  Bring to a boil, then lower heat to a simmer.  Cook off the bone.  Turn meat occasionally.  During the last hour of cooking, add potatoes to liquid and cook until soft.

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