Tip : I used medium sized white potatoes for this dish. For best results, just cut the potatoes in half after peeling. Large'ish pieces of potatoes will cook nicely and will not become mushy. They are actually quite delicious.
Ingredients
- 4 whole lamb shanks
- 2 tbsp olive oil
- 2 whole lemons juiced
- 10 cloves garlic peeled and crushed
- 6 whole bay leaves
- 1 tbsp dried oregano
- 2 tbsp fresh oregano
- 4 large white potatoes peeled and halved (these should be large pieces)
- 6 medium tomatoes cut into chunks
- kosher salt and black pepper
- olive oil to drizzle
- water
Garnish
- fresh oregano
- 2-3 tbsp crumbled feta cheese optional
Instructions
- Gather all ingredients before starting the recipe.
- At least one hour, or more before starting, season lamb shanks well on all sides with kosher salt and black pepper. Set aside until ready to cook.
- Pre heat oven to 375°F
- Mix 2 tbsp olive oil, the juice of 2 whole lemons, 10 cloves garlic, 6 whole bay leaves, 1 tbsp dried oregano, and 2 tbsp fresh oregano, cut into halves in a large casserole with a tight-fitting lid.
- Add 4 large white potatoes peeled and halved and the squeezed-out halves of the 2 whole lemonsto the casserole dish with the herb and olive oil mixture. Season and toss to coat the potatoes on all sides.
- Add 6 medium tomatoes chopped and tuck in between the potatoes.
- Add seasoned lamb shanks. Nestle in between the potato mixture. Drizzle with a little olive oil.
- Add enough water to come halfway up the potatoes.
- Cover with a close-fitting lid and cook for 2.5 to 3 hours, or until the meat is falling off the bones.
- After the lamb is fully cooked (it should be falling off the bones), uncover, and bake for another 15-20 minutes.
Serving
- Garnish with fresh oregano and crumbled feta cheese.