The ultimate Greek Lamb stew!
This Gluten free slow cooked lamb is a famous Greek dish. If you are looking for a herby, hearty mediterranean taste to your Lamb Shanks then this is the dish for you. You can pair it up with Greek Feta Salad to get that ultimate tasteful experience.
- 3 hours
- Serves 6
6 Lamb hind shanks, small
10 cloves 1 head of garlic
6 Bay leaves, fresh
2 Lemons, juice of large
1 tbsp Oregano, dried
2 tbsp Oregano, fresh leaves
6 Tomatoes, large
1 1/2 kg Waxy main-crop potatoes
- Oils & vinegars
2 tbsp Olive oil, extra-virgin
200 g Feta cheese
- Preheat the oven to 190°C, fan 170°C, gas 5. Add together 1 tablespoon olive oil, lemon juice, crushed garlic, bay leaves, dried and fresh oregano into a large, heavy casserole. Finish with 1 teaspoon of salt and a teaspoon of black pepper and mix together.
- Peel the potatoes and cut Shanks into large 6cm chunks. Add the lamb to the casserole with the chopped tomatoes and 150g crumbled feta cheese and mix together well. Place the lamb shanks into the potato mixture and pour over 100ml water; drizzle left over the olive oil.
- Cover the casserole with foil and a close-fitting lid and bake for 3 hours until the meat is falling off the bone, checking after 2 hours to see if it needs a little more water. Cook uncovered for the final 30 minutes.
- Serve Lamb Shanks on a casserole or straight from the pot, scattered with a little more oregano and the remaining feta to finish.
Tip to cook in the slow cooker:
Use the same water quantity, mix all the raw ingredients thoroughly first before transferring to a 6.5-litre slow cooker, cover and cook for 6 hours on high. Skim the fat from the surface using a ladle and serve topped with the oregano and feta.