Kleftiko-style lamb shanks

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

  • Prep:30 mins
    Cook:3 hrs
    plus optional overnight chilling and resting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 737
  • fat 30g
  • saturates 10g
  • carbs 52g
  • sugars 4g
  • fibre 7g
  • protein 57g
  • salt 0.3g

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
  • 1½ kg 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

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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