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“My housemate declared this Greek Lamb dish the best thing she'd ever eaten! I've been making it for years and have tweeked the recipe to my own personal taste so it isn't very traditional but a slightly less sharp-tasting version. The original recipe called for lots more red wine vinegar and whole pearl onions which I omit. I also add honey to give a slightly sweeter taste. Using Lamb shanks as opposed to a whole leg of Lamb makes the meat much more tender. Best served with vermicelli (angel hair pasta) or mashed potatoes.”
3hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 140 - 150oc (the lower the temperature and the longer you cook the Lamb the more tender it will be).
  2. In a large saucepan pour enough olive oil to cover the base of the pan. On a low heat, add the finely chopped onion and garlic and sweat for a few minutes
  3. Once the onions are softened add the tinned tomatos, passata, red wine, vinegar,bay leaves, herbs, spices, and salt and pepper and turn up the heat to medium.
  4. Once sauce is bubbling, add the honey. Turn heat down and leave to simmer uncovered.
  5. Whilst the sauce is simmering, brown the Lamb shanks on all sides in a dry frying pan on a high heat.
  6. Place the Lamb in a large casserole dish and pour the sauce over.
  7. Cover the casserole dish and place into the oven for 2 1/2 - 3 hours, turning Lamb every 30 - 40 minutes.
  8. Once the meat is falling off the bone, remove the Lamb from the dish and cut into chunks (the Lamb will be so tender you could do this with a spoon).
  9. Return the Lamb to the dish and remove bay leaves. Cook for a further 20 - 30 minutes.
  10. Crumble feta over the Lamb to serve.
  11. YUMMY! ;-).

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