
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.
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.
Bake uncovered for an additional 30 minutes, or until the lamb is fall-off-the-bone tender and the potatoes have turned golden around the edges. Let the dish rest for 5 minutes, then scatter the crumbled feta and fresh oregano over the top before serving.
For the most authentic flavor, ensure you use a tight foil seal to braise the lamb in its own juices. If you prefer a thicker sauce, you can mash a few of the cooked potatoes into the pan juices at the end. Waxy potatoes like Charlotte or Jersey Royals hold their shape best during the long roasting time.




