Slow-Roasted Kleftiko Lamb Shanks with Feta

Name: Slow-Roasted Kleftiko Lamb Shanks with Feta
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4
Ingredients: 4 lamb shanks; 1.5 kg waxy potatoes chopped into large chunks; 150 g feta crumbled into large chunks; 100 ml white wine; 4 clove garlic, roughly chopped; 2 tbsp olive oil plus extra for drizzling, if needed; 2 tsp dried oregano; 1 tsp dried rosemary; 1 tsp dried thyme; 1 large lemon, juiced; 1 red pepper deseeded and chopped into chunks; 3 bay leaves; 1 pinch large pinch of ground cinnamon

Experience the melt-in-your-mouth tenderness of Greek-style lamb shanks, slow-roasted with aromatic herbs, lemon, and white wine. This one-pan feast is finished with golden potatoes and salty feta for an effortless yet impressive dinner.

Servings4 Portions

Prep Time30 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

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

Step-by-Step Instructions

In a large bowl, combine the lamb shanks with the chopped garlic, rosemary, thyme, dried oregano, cinnamon, and bay leaves. Pour in the lemon juice (toss the juiced halves in as well) and olive oil. Season generously with salt and pepper, then toss everything together to coat the meat thoroughly. For the best flavor, cover and chill in the refrigerator overnight.

Preheat your oven to 190°C (170°C fan/gas 5). Place the potato chunks and red pepper pieces into a large roasting tin, then pour over the white wine.

Remove the lamb shanks from the marinade and set them aside. Pour the remaining marinade over the vegetables in the tin and toss to combine. Arrange the lamb shanks on top of the vegetable layer.

Cover the roasting tin very tightly with foil to prevent steam from escaping. Bake for 2 hours and 30 minutes.

Carefully remove the tin from the oven and take off the foil. Lift the lamb out briefly to turn all the vegetables over. Return the lamb to the tin, flipping the shanks over as well. If the tin looks dry, drizzle with a little extra olive oil.