08 September 2014,10:02 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
2 hours

Preparation Method :

  • Brown the lamb shanks with the garlic and onion in the oil in a large saucepan over medium heat for 5 minutes.
  • Add the beef stock, oregano, tomato paste, and water. Bring to a boil. Decrease the heat, cover, and simmer until tender and cooked through, about 1 ½ hours.
  • Remove the shanks from the pan and slice the meat off the bone. Set aside.
  • Add the risoni and the remaining water. Cook the risoni until al dente, about 5 minutes. Add the beans, olives, lamb, and oregano. Season with salt and pepper. Cook for 5 minutes. Serve hot.


  • 6 lamb shanks
  • 4 cloves garlic, finely chopped
  • 2 onion, finely chopped
  • 4 tablespoons sesame oil
  • 600 ml beef stock
  • 5 sprigs fresh oregano
  • 4 tablespoons tomato paste
  • 150 grams risoni
  • 250 grams canned butter beans or lima beans, drained
  • 100 grams black olives
  • 4 teaspoons finely chopped fresh oregano
  • Salt and freshly ground black pepper

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