Braised Lamb Shanks

Lamb shanks are very tasty and preparation here is pretty simple in a tomato sauce known in Greek as kokinisto (red sauce)


4 lamb shanks (extra fat can be trimmed out).

1 small onion diced

1 carrot diced

1 celery stock diced

4 garlic cloves slivered

1 cup chicken or beef stock

2 cups canned crushed tomatoes 

1 cup red wine 

Pinch of dried oregano, and thyme  

Course salt

Fresh ground black pepper 

Handful of kalamata olives pitted and chopped (optional)

Olive oil


Season lamb shanks with salt and pepper, thyme and oregano. Preheat oven at 375. In a Dutch oven over medium high heat on stove top, splash some olive oil and sauté the onion, celery, carrot and garlic, after a few minutes put in lamb shanks and sear on all sides turning every minute. Deglaze pan with the red wine while scraping bottom with wooden spoon. Add the rest of the ingredients..  should almost be completely covered in liquid. Cover and transfer to preheated oven. Cook for about an hour and a half.

When done taste sauce and adjust seasoning with salt if needed but remember the olives are salty and I prefer to use a no salt stock. The consistency of the sauce shouldn’t be too think and it’s fine that it’s oily … but if you prefer thicker just boil on stove for a few minutes after removing shanks. The meat should fall off the bone.

Serve over pasta, rice or roasted vegetables, crusty bread and a full bodied red wine.

Enjoy and please give me your feedback.

Thanks again for visiting my blog


The love of cooking

Sometimes people ask me what I like so much about cooking.. I always say it’s because I love food, but I thought about it and it’s a lot more than that alone. While food is survival for a lot of us animals, it can be many things to many people and cultures. I find it very therapeutic to put on music and start cooking something completely from scratch, in a time where you could order anything to your door or buy it frozen in a box. I find anytime someone does something more traditional in this modern world very amusing.. like knitting, woodworking, drawing or painting, there’s something very sexy about cooking and food.

When cooking for yourself you have complete control on what’s going in your food as opposed to additives that aren’t meant to be consumed or even digested by us humans but are added as preservatives in pre packaged food. Cooking is a very creative process as you all know I am an artist and enjoy this creativity, I also like the reward of taste. I like experimentation in the kitchen just as much as I like traditional cooking practices.
Food also has a health aspect for me as I like to think I take care of myself and in my culture my people have lived long healthy lives. Cooking for myself has also opened up my senses and I have tried many different things over the years from many different ethnic cuisines.. I love Asian food just as much as Mediterranean food. I was brought up in a family that was passionate about food and entertaining people and so I also really enjoy entertaining or just cooking for my family at home.

Try your hand at cooking and make something that takes up your afternoon, let me know what you cooked, post a picture and also let me know what inspired you and the music you listened while cooking and or who you were cooking for.

Health, love and happiness ❤🍷🍜

All the best for 2017

Jim Anastasopoulos 🍕

Broccoli and string beans with optional sardines 


One bunch green string beans 

1/2 bunch broccoli including stems chopped

3 garlic cloves minced

1/4 cup crushed tomato and sauce

2 sprigs fresh oregano 

2 tbls extra virgin olive oil

1 tsp mustard seeds

1 tbsp turmeric powder

Salt and pepper to taste

1 can sardines in water drained (optional)


Bring a large pot of water half full to a boil, add the broccoli and the string beans, allow to steam. Drain the water after 5 minutes and turn heat down to low, add remaining ingredients except sardines, mix well and let cook another 5 minutes. Plate the dish and serve with sardines on the side as an option. Other ideas for serving add more olive oil, hot peppers, serve with rustic bread, rice etc.

Have a fun summer and stay healthy



Greek chicken wraps

4 boneless skinless chicken breasts

2 red bell peppers 

4 garlic cloves minced 

Olive oil

Juice from one lemon

Small package of baby spinach 

1 tbls dried oregano 

Salt and pepper 

200 grams of Greek feta crumbled

12  large soft tortilla wraps or 20 small

Two large tomatoes diced


Bring the chicken to room temperature first before grilling them. Take chicken, cover with wax paper and pound with a meat tenderizer or a rolling pin to flatten slightly. Combine two tbls of olive oil, garlic, pinch of salt and pepper and pinch of dried oregano and marinade chicken with it. Prepare a hot BBQ grill or grill pan with high heat and brush grates with oil. Grill the chicken and the peppers on hot BBQ turning them after about 3 minutes, turn grill down to low after each side of chicken has char marks, cover BBQ and allow the chicken to cook through on low until cooked through. Take the peppers off grill and cover in plastic wrap for 10 minutes while they cool down. When chicken is done brush with some lemon juice and allow to rest on a plate covered with aluminum foil. In a bowl combine the tomatoes, oregano, salt and pepper, lemon juice. Peel and discard the charred skin off of the bell peppers and cut to julienne and add to bowl with tomatoes feta etc. cut chicken into strips and also add to bowl with peppers, feta etc. mix all ingredients in bowl. To prepare wraps : put some spinach leaves on a wrap, add some ingredients from the bowl on chicken, feta, peppers, and tomato, roll up, tuck in the sides and assemble seam side down, cut then in half on a diagonal and serve them at room temperature. These could be served with a dipping sauce such as ztatziki sauce!!! but I prefer them as is. Enjoy!!!

My top 10 fave kinds of bread

At a time when its “in style” to go gluten free, I’m letting everyone know how much I enjoy making bread and even better eating it. Seriously if you have a gluten sensitivity then of course stay away, otherwise enjoy the staff of life. Bread has been around in many forms for thousands of years, my grandparents all made it to their nineties except for one who died at 104… bread was a big part of their Mediterranean diet.


Grecian olive bread
Multigrain (but not the commercial grocery store kind)
Rye bread









Why is my chicken breast so dry? and what can I do about it?

Weather you bake, fry, broil or grill chances are your chicken breast will be dry because it is so lean. The average size chicken breast roasted without the skin and boneless has approx. 4 grams of fat and about 30 grams of protein this is why it can easily dry out once cooked. There is not enough fat in the white meat to keep them moist.

To follow are five suggestions for tender juicy chicken breast.

For 4 boneless skinless chicken breasts

1. Brine your chicken breasts: brining is the number one most impressive way to get the best chicken breast. Add one tablespoon each salt and sugar mixed in cold water and submerge chicken breasts in it for about 30 minutes. After 30 min. Drain water and pat down chicken with paper towel and let it sit in a strainer for about ten minutes, now brush chicken with olive oil, your favourite seasoning and grill on BBQ or broil in oven.

2. Marinade: put 4 chicken breasts in a large zipper seal bag. Meanwhile in a mini food processor add 2 cloves of garlic, 2 tablespoons olive oil, salt, pepper, oregano, juice of half of a lemon, juice of a whole orange, pinch cayenne pepper, 2 cloves and 3 tablespoons curry powder; spin a few times and pour entire contents in zip bag with the chicken and seal, refrigerate for 1 hour or up-to 4 hours. When ready to cook drain out excess marinade and allow chicken to come to room temperature before cooking.

3. Braise; put chicken breasts in oven safe corningwear and add two cups low salt chicken stock, add vegetables of choice such as potatoes, carrots, onions, zucchini etc, add cracked pepper, couple sprigs rosemary, 3 cloves of garlic smashed. Cover and bake at 400* for about 20 minutes.

4. Baste; brush chicken breasts with olive oil and season with salt and pepper or seasoning of your choice now put on a hot grill or under a hot broiler. In the meantime combine 3 teaspoons of balsamic vinegar , pinch salt, two tablespoons of olive oil and pinch dried oregano. As soon as chicken has cooked on one side, turn over now brush chicken with balsamic vinegar and oil mixture, once second side has cooked turn over chicken again and brush with more balsamic mixture turn off oven and let chicken sit for about 5-10 minutes and keep brushing with mixture. Take chicken out of oven when done and tent it with a piece of foil for another ten minutes.

5. BBQ trick: indirect heat method; brush chicken with your favourite BBQ sauce, chipotle sauce, Harissa sauce, sriracha sauce or any marinade of choice, heat your grill on high for about ten minutes, brush grates with oil and put chicken on grill, after about 4 minutes turn over chicken breasts which should have cooked with nice grill marks on that one side, after another 3 minutes on the other side, turn off the grill on that side of BBQ but leave the opposite burner on high, cover grill and let them cook for about another 10-15 more minutes, chicken breasts should be far away from the high heat side of BBQ… The grill marks on each side should have sealed in the juices.. Again as above it doesn’t hurt to tent the chicken breasts on a plate once ready.

Please comment and let me know how things worked out for you.

Note: Remember when brining chicken will not be salty if you allow then to drain properly and pat them dry with paper towel.