Nutrition and extra info
Nutrition: Per serving
Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
To serve (optional)
A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…
Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.
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