INGREDIENTS
2 lamb shanks
1 bulb garlic (2 cloves thinly sliced )
2 lemons (halved) retain some zest.
1 tbs dried oregano
8 new potatoes
4 bay leaves
200ml white wine
Greek sea Salt flakes
Black pepper
1 red onion cut into chunks.
Olive oil
A couple of sprigs of Rosemary
DIRECTIONS
-Place the lamb shanks into a deep cooking tray.
-With a sharp knife, make small incisions about 5-10mm deep around the lamb.
-Crush open a bulb of garlic, keeping 2 cloves to thinly slice into slithers.
-Insert the garlic slithers into the lamb and scatter the rest of the garlic around the tray.
-Add all the rest of the ingredients to the tray including the juice of the lemons.
-Tightly seal the tray with a couple of layers of foil and refrigerate overnight (or at least a couple of hours)
-Remove the tray from the fridge and let it come to room temperature.
-In the meantime pre-heat, the oven to 180°C
-Place the tray, still sealed with the foil into the oven and reduce the temperature to 140°C and cook slowly for three hours.
-Remove from the oven, discard foil, squeeze the lemon and spoon the juices over your lamb and return back to the oven for a further one hour at 180°C
-Remove from the oven, let the lamb rest for a good half hour then serve with your lovely steam baked lemon and garlic infused potatoes.
