Kleftiko-style lamb shanks

Nutrition and extra info

  • Gluten-free
  • Nutrition: Per serving

  • kcal737
  • fat30g
  • saturates10g
  • carbs52g
  • sugars4g
  • fibre7g
  • protein57g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 4 lamb shanks
  • 4 garlic cloves, roughly chopped
  • 1 tsp dried rosemary

    Rosemary

    rose-mar-ee

    Rosemary’s intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp dried thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • large pinch of ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 3 bay leaves
  • 1 large lemon, juiced

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp olive oil, plus extra for drizzling, if needed

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1½ kg waxy potatoes, chopped into large chunks

    Potato

    po-tate-oh

    The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 red pepper, deseeded and chopped into chunks
  • 100ml white wine (or use water)
  • To serve (optional)

  • 150g feta, crumbled into large chunks

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…

  • Method

    1. 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.

    2. 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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