Greek Style Lamb Shank

Serves 6

INGREDIENTS

2 tbsp extra virgin olive oil

Juice of 2 large lemons

1 head of garlic (about 10 cloves), crushed

6 fresh bay leaves

1 tbsp dried oregano

2 tbsp fresh oregano leaves, plus extra to garnish

1.5 kg medium potatoes

6 large tomatoes, skinned and cut into small chunks

200 g feta cheese, coarsely crumbled

6 small lamb hind shanks, each weighing between 350-400g

METHOD

Preheat the oven to 190°C. 

Add the lemon juice, crushed garlic, bay leaves, dried and fresh oregano, and 1 tablespoon of olive oil into a large, heavy-based casserole with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir together.

Peel the potatoes and cut them into large chunks. Add them to the casserole with the chopped tomatoes and 150 grams of crumbled feta cheese and mix together well. Nestle the lamb shanks down into the potato mixture. Pour 100 millilitres of water over the ingredients and drizzle with the rest of the olive oil.

Cover the casserole with foil and a close-fitting lid and place it in the oven to bake for 3 hours, until the meat starts to fall off the bone. After 2 hours, check to see if it needs a little more water. Cook uncovered for the final 30 minutes. 

Serve at the table, straight from the casserole, garnished with a little more oregano and the remaining feta.

Bon appétit! Served on my “Piano” dinner plate.