The BBC Good Food logo
Kleftiko-style lamb shanks in a oven dish

Kleftiko-style lamb shanks

By
Rating: 4 out of 5.11 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus optional overnight chilling and resting
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal737
fat30g
saturates10g
carbs52g
sugars4g
fibre7g
protein57g
salt0.3g
Advertisement

Ingredients

To serve (optional)

  • 150g feta , crumbled into large chunks

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.11 ratings
Advertisement
Advertisement
Advertisement

Sponsored content