Easter Lamb


Easter Lamb


4 lamb shanks

4 small white onions, peeled

1kg peeled, small potatoes

2 lemons, halved

3 whole garlic bulbs, topes removed

150g olives, drained weight

2 sprigs fresh oregano (1 tsp dried)

200ml white wine

Salt and pepper

2 tbsp Olive oil

100g feta

Here’s How

Preheat the oven to 160C.

Place the lamb shanks into a large oven proof dish with a lid, along with the onions, potatoes, lemons, garlic bulbs, olives, oregano & white wine.

Drizzle over the olive oil and season with slat and pepper

Place the pan on the hob and heat up for 5 minutes, then transfer to the oven with the lid on the pan and cook for 3 hours.

Remove from the oven, leave to rest for 10-15 minutes then sprinkle on the feta and serve.