Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Debone 2 lamb shanks, trim excess fat, and cut the meat into 1-inch cubes.

2. 2

   In a bowl, marinate the lamb cubes with 1 tablespoon of olive oil, 2 minced garlic cloves, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper for at least 20 minutes.

3. 3

   Heat 1 tablespoon of olive oil in a large wok over high heat, then add the marinated lamb in batches and sear for 3-4 minutes until browned on all sides, removing the lamb to a separate plate once seared.

4. 4

   Add 1 large thinly sliced red onion, 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium half-moon sliced zucchini to the wok, stir-frying for 5-7 minutes until slightly tender-crisp.

5. 5

   Return the seared lamb to the wok with the vegetables, add 0.5 cup of vegetable broth and 1 cup of halved cherry tomatoes, and cook for another 5 minutes, allowing the flavors to meld and the liquid to slightly reduce.

6. 6

   Whisk together 3 tablespoons of olive oil, the juice and zest of 1 lemon, 2 tablespoons of chopped fresh oregano, and 2 tablespoons of chopped fresh mint to create a vibrant herb-lemon vinaigrette.

7. 7

   Toss the wok contents with the prepared herb-lemon vinaigrette just before serving, ensuring all ingredients are well coated.

8. 8

   Serve immediately, optionally garnished with 0.25 cup of crumbled feta cheese and 0.25 cup of halved Kalamata olives.