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Alpaca shanks, Greek style


  • Flour and season the alpaca shanks quite well and then brown them in a layer of hot oil in a large heavy-bottomed pan. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion and garlic until reasonably tender.
  • Then add the red wine, stock, tomatoes, tomato paste, cinnamon, bay leaves, whole cloves, seasonings and Worcestershire. Stir well, return the shanks in one layer and bring to the boil. Turn the heat down, cover and gently cook for about 2-2½ hours until the meat is very tender and almost falling off the bone, gently tossing now and again. Taste the sauce for seasoning.
  • Serve the shanks on a bed of mash (or steamed rice) with the sauce spooned over the top and your favourite vegie dish on the side.


  • 4 alpaca shanks
  • plain flour
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 1 cup red wine
  • 1 cup chicken stock
  • 2 cans diced tomatoes
  • 1 heaped tbsp tomato paste
  • 1 cinnamon stick
  • 3 bay leaves
  • 3-4 whole cloves
  • a good splash of Worcestershire sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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