- Massage the lamb with olive oil, spices, garlic & sea salt & marinate overnight in the chiller.
- Preheat the oven to 200°C fan/ 220°C.
- Lay the potatoes on the base of the dish, then the peppers, onion, and tomatoes over the potatoes.
- Sit the lamb on top & squeeze the lemon over leaving the wedges in the dish.
- Roast for 20 minutes then pour the stock into the dish.
- Add bay leaf then cover with a sheet of damp greaseproof paper then a tight-fitting lid or tin foil to seal.
- Reduce the oven to 150°C fan / 170°C.
- Cook for 2 1⁄2 hours until meltingly tender then remove the lid & turn up the heat to 200°C fan/ 220°C & roast for a further 15 minutes until rich & caramelised.
- Serve straight from the oven alongside a big bowl of freshly prepared Greek salad.
How To Cook Greek Style Lamb Shanks
12 HOURS
3 HOURS
easy
2-3
Recipe by
jeff baker
introduction
method
