Greek-style Lemon & Herb Lamb Shanks with Potatoes

3h 10m
Serves 9
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Directions

  1. 1Preheat oven to 200°C fan forced.
  2. 2Arrange the lamb shanks in a large tray.
  3. 3Place potatoes into the gaps between the lamb shanks.
  4. 4Whisk together the EVOO, lemon, crushed garlic, mustard, and salt, then drizzle this sauce over the lamb and potatoes.
  5. 5Sprinkle the finely chopped fresh herbs over the top.
  6. 6Season with grated black pepper.
  7. 7Garnish with additional sprigs of fresh herbs.
  8. 8Place lemon slices evenly over the dish.
  9. 9Pour 0.5 cup of water into the side of the tray.
  10. 10Cover the dish with baking paper and foil, then bake for 2.5 hours.
  11. 11Remove the cover and bake for a further 20 minutes, turning the dish after 10 minutes for even browning.
  12. 12Rest the dish for 10 minutes before serving, then spoon over the pan juices.

Ingredients

  • 10 whole lamb shank
  • 2 kg potato, peeled and cut in half lengthways
  • 2 tbsp fresh oregano, thyme & rosemary, finely chopped
  • cracked pepper (optional)
  • 1 whole lemon, sliced into disks
  • 0.5 cup water
  • 0.5 cup extra virgin olive oil
  • 1 whole lemon
  • 12 whole garlic clove, crushed
  • 1 tbsp mustard
  • 1 tbsp salt

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