Greek Lemon, Garlic & Mint Lamb Shanks with Potatoes
- 2 hours ago
- 3 min read
These Greek Lemon, Garlic & Mint Lamb Shanks (αρνίσια κότσια) are slow roasted with potatoes and carrots in a fragrant lemon, garlic, oregano and fresh mint sauce until beautifully tender. Inspired by the lamb shanks my auntie made for me in Greece, everything cooks together in one tray, allowing the potatoes to soak up all those delicious lemony pan juices.
About these Greek Lamb Shanks
This is my auntie’s recipe, inspired by the lunch she made for me while I was in Greece. It was simple, rustic and incredibly delicious — tender lamb shanks surrounded by potatoes and carrots that had soaked up all the flavours from the pan.
The lamb is slow-roasted with extra virgin olive oil, lemon, garlic, mustard, Greek oregano and plenty of fresh mint. The tray stays covered for most of the cooking, keeping the lamb beautifully tender, before being uncovered at the end to give everything a little colour.
It’s the kind of meal that fills the house with the aromas of Greece and brings everyone to the table.
Watch How to Make Greek Lamb Shanks
Tips for the best Greek Lamb Shanks
Seal the roasting tray well
The baking paper and foil help trap the steam and pan juices while the lamb slow roasts. Make sure the foil is sealed tightly around the edges.
Rub the sauce over everything
Don't simply pour the lemon, garlic and mint sauce into the tray. Use your hands, or food-safe gloves, to coat the lamb, potatoes and carrots thoroughly so everything is well seasoned.
Keep the potatoes fairly large
Halving medium potatoes allows them to withstand the long cooking time without breaking down while still absorbing all those lemony juices.
Check the lamb for tenderness
Lamb shanks can vary in size. After 2 hours 45 minutes covered, the meat should be tender when tested with a fork. If yours need a little longer, simply cover and continue roasting until tender.
Finish uncovered
Turning the lamb and vegetables and roasting uncovered for the final 15 minutes gives everything a lovely, lightly golden finish.
What to serve with Greek Lamb Shanks
The potatoes and carrots make this a complete meal, so you don't need much alongside it.
My Greek Salad,
Tzatziki or simple
Lettuce Salad is more than enough.
Greek Lemon, Garlic & Mint Lamb Shanks with Potatoes
Serves 6 | Prep: 15 minutes | Cook: 3 hours
INGREDIENTS
6 lamb shanks
6 medium potatoes (approximately 1 kg), peeled and cut in half
2 large carrots (approximately 350 g), peeled and cut into 3 pieces each
Optional fresh flat-leaf parsley, finely chopped, to serve
Lemon, Garlic & Mint Sauce:
¼ cup (60 ml) extra virgin olive oil
½ cup (125 ml) fresh lemon juice
1 ½ cups (375 ml) water
6 garlic cloves, crushed
1 tablespoon American mustard
1 tablespoon dried Greek oregano
½ cup finely chopped fresh mint (or 1 tablespoon dried mint)
1 tablespoon fine sea salt
1 ½ teaspoons freshly ground pepper
INSTRUCTIONS
Prepare the Lamb and Vegetables
Preheat the oven to 200°C conventional / 180°C fan-forced. Line a large, roasting tray with baking paper. Arrange the lamb shanks in the tray and place the potato halves and carrot pieces in between.
Make the Lemon, Garlic & Mint Sauce
In a bowl, whisk together the extra virgin olive oil, lemon juice, water, garlic, American mustard, oregano, mint, salt and pepper. Pour the sauce evenly over the lamb and vegetables. Using your hands, or food-safe gloves if preferred, rub the sauce thoroughly over the lamb and vegetables, turning everything to coat well on all sides.
Cover and Slow Roast
Scrunch a large sheet of baking paper under water, squeeze out the excess and spread it over the lamb and vegetables. Cover the tray tightly with foil, sealing well around the edges. Roast for 2 hours 45 minutes, or until the lamb is tender.
Uncover and Brown
Remove the foil and baking paper. Carefully turn the lamb shanks and vegetables. Return to the oven, uncovered, for a further 15 minutes, or until the lamb and vegetables are lightly golden.
Rest and Serve
Turn off the oven and remove from the oven. Allow to rest for 2-3 minutes. Spoon the lemon, garlic and mint pan juices over the lamb, scatter with freshly chopped parsley and serve.
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Margaret Pahos @CreateCookShare
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