Slow-roasted lamb with wild oregano
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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Ingredients
- 6 lamb shanks
- 2 large onions, each cut into 4 thick slices
- 2 tbsp wild dried oregano or dried oregano
- 3-4 bay leaves
- 6 medium Cyprus potatoes, peeled and cut in 1/2 (see notes below)
- 6 carrots, cut in 1/2 lengthways
- 3 tomatoes, each cut into 3 thick slices
- 1 heaped tbsp mild red pepper paste, (see notes below)
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Put the lamb, onions, oregano, bay leaves, potatoes, carrots and tomatoes into a large, deep roasting tray with plenty of seasoning, mix well then spread evenly.
- STEP 2
Whisk the pepper paste into 480ml of hot water and pour into the tray. You want just enough liquid to cover the bottom of the tray so add a little extra if necessary.
- STEP 3
Cover the tray with foil and roast for 2 hours. Remove the foil and put back into the oven for 30-40 minutes to colour and crisp the top of the lamb a little.