Greek lamb shanks



4 lamb shanks

6 cloves garlic

1 onion

Olive oil

Sea salt

Black pepper

2 tsp ground cumin

¼ tsp chilli flakes

Juice of 2 lemons

½ cup water

2 tbsp chopped oregano (or 1 tbsp of dried)


Pre heat the oven to 150 degrees. Heat a fry pan on high heat. Rub the lamb shanks all over with a little olive oil and then place into the hot pan and sear on all sides so they are nice and brown all over. Remove them from the heat and sprinkle over the cumin, sea salt, ground black pepper and chilli flakes. Peel the cloves of garlic and spread over the base of a roasting pan, roughly chop the onion and place in base of pan too. Place the browned/seasoned lamb shanks to the pan resting on the garlic and onion. Mix the chopped oregano with the lemon juice and water and pour over the lamb shanks, cover the roasting pan tightly with tin foil and place in the oven

Cook the lamb shanks for 2-3 hours until the meat is tender and coming away easily from the bone. Reserve a couple of pieces of cooked garlic for the dressing on the salad

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