KLEFTIKO-STYLE LAMB SHANKS

Kleftiko-style lamb shanks image

Make these Greek-style lamb shanks for a one-pot dinner that's sure to please - and without too much washing-up. Lemon, herbs and feta mean it's full of flavour

Provided by Tom Kerridge

Time 3h30m

Number Of Ingredients 13

Ingredients

4 lamb shanks
4 garlic cloves , roughly chopped
1 tsp dried rosemary
1 tsp dried thyme
2 tsp dried oregano
large pinch of ground cinnamon
3 bay leaves
1 large lemon , juiced
2 tbsp olive oil , plus extra for drizzling, if needed
1 ½kg waxy potatoes , chopped into large chunks
1 red pepper , deseeded and chopped into chunks
100ml white wine (or use water)
150g feta , crumbled into large chunks

Steps:

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.

Nutrition Facts : Calories 737 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 57 grams protein, Sodium 0.3 milligram of sodium