How To Cook Greek Style Lamb Shanks

Name: How To Cook Greek Style Lamb Shanks
Prep time: 12 h 30 min
Cook time: 3 h
Total time: 15 h 30 min
Yield: 2-3
Ingredients: 2 lamb shanks; olive oil; 2 tsp. cinnamon; 2 tsp. dried oregano; 3 tsp. sea salt; 4 cloves of garlic finely chopped; 1 unwaxed lemon; 500g waxy new potatoes peeled; 1 large red onion cut into wedges; 4 miniature bell peppers cored, deseeded; 6 vine cherry tomatoes; 1 bay leaves; 200ml chicken stock or water

12 hours 30 mins
3 hours
easy
2-3

Recipe by

Jeff Baker

Ingredients

2 lamb shanks
olive oil
2 tsp. cinnamon
2 tsp. dried oregano
3 tsp. sea salt
4 cloves of garlic finely chopped
1 unwaxed lemon
500g waxy new potatoes peeled
1 large red onion cut into wedges
4 miniature bell peppers cored, deseeded
6 vine cherry tomatoes
1 bay leaves
200ml chicken stock or water

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Introduction

Here I prepare the lamb shanks ‘Kleftiko’ style which originates from Greek & Cypriot cuisines, this makes beautiful & tender lamb in a light fragrant broth. You could substitute shanks for bone in the shoulder to serve a larger table, simply double everything up & extend cooking time by a couple of hours.

Method

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.