Name: Slow-roasted lamb with wild oregano
Total time: 2 h 45 min
Yield: Serves 6
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)

Slow-Roasted Lamb Recipe with Wild Oregano

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.