Lamb Shanks with Oregano, Feta and Nun's Puffs

Ok so the name Nun's Puffs is really weird but that's the name in the book, so weird or not they are delicious, especially w/some creamed honey on top...mmmmm! So this is what was on the menu tonight and it turned out really good! My new favorite meat to experiment on has been lamb lately and lamb shanks are very tasty, but still lamb chops are still my top fav way to eat it! Later I'll post a delicious Lamb Chop w/a great chutney but that will be another day! Enjoy but be sure to prepare this one early it takes some time but well worth it!

Lamb Shanks with Oregano and Feta

Adapted from Suzanne Somers (Get Skinny on Fabulous Food)

Serves 4

4 lamb shanks

Salt & freshly ground black pepper (I can't use the fresh ground pepper in my house b/c of my kids -- too spicy so I use regular black pepper)

1/2 cup olive oil

3 medium onions, thinly sliced

6 cups chicken stock

3 T chopped fresh oregano leaves or 2 t dried

1/4 teaspoon cayenne (again too spicy for my house so I used Lawry's Seasoned Salt instead-a dash more than 1/4 teaspoon)

1 28-ounce can peeled tomatoes, chopped with juice

1 cup crumbled feta cheese

Trim excess fat off shanks, season w/salt & pepper. Heat the oil in a stockpot over high heat. Add shanks, turning frequently to brown all sides. Remove from the pot & reserve.

Lower the heat to medium & add the onions, stirring until golden brown, about 7-10 minutes. Add stock, oregano leaves, cayenne & tomatoes w/juice. Scrape the bits off the bottom to release the flavor. Add shanks back to the pan. (If the shanks are not completely covered by liquid, add enough water to cover.) Bring to a boil, then lower the heat & simmer for about 2 1/2 hour. The shanks are done when the meat is practically falling off the bone.

To serve, arrange 1 shank p/person in your favorite bowls. Sprinkle w/feta cheese & top w/the onions & the sauce. Serve immediately.

Nun's Puffs

Better Homes & Garden Cook Book

Makes 12

1/2 cup butter

1 cup milk

3/4 cup all-purpose flour

4 eggs

1 tablespoon sugar

Honey (optional)

Generously grease twelve 21/2-inch muffin cups, including the edge & around the top of each cup; set aside. In a medium saucepan melt butter; add milk & bring to boiling. Add flour all at once, stirring vigorously. Cook & stir until mixture forms a ball that doesn't seperate. Remove from heat; cool for 5 minutes.

Add eggs, 1 at a time, beating for 1 minute w/wooden spoon until smooth. Divide dough evenly among prepared muffin cups, filling cups about two-thirds full; sprinkle w/sugar.

Bake in a 375 degree oven about 30 min or until golden brown & puffy. (my oven cooked them a lot faster, so depending on the oven just watch them closely at about 20 min and on) Remove from pan. Serve immediately. If desired, serve w/honey.