Kleftiko-style lamb shanks
BBC chef and Good Food Podcast host Tom Kerridge shares all-in-one dinners that are sure to please – especially as they mean less washing-up
‘It’s easy to see why one-pot recipes are popular: they’re easy on the washing-up, and are simple to follow, as you’ve only got one pan to focus on. The thing that really sells them to me, though, is that all the ingredients play a role, and the dish becomes greater than the sum of its parts. One-pan cooking is used all over the world, as it’s a natural way to cook, especially if you only own one decent-sized pan or are feeding a family. Here, I’ve taken inspiration from a variety of global dishes, and made my own versions.’ Tom
Kleftiko-style lamb shanks
Kleftiko is normally made with a whole lamb leg or shoulder, but my version uses shanks. It’s not traditional, but it makes it easy to serve, as everyone gets a mini leg.
SERVES 4 PREP 30 mins plus optional overnight marinating and resting COOK 3 hrs EASY
4 lamb shanks
4 garlic cloves, roughly chopped 1 tsp dried rosemary
1 tsp dried thyme
2 tsp dried oregano large pinch of ground cinnamon 3 bay leaves
1 large lemon, juiced
2 tbsp olive oil, plus extra for
drizzling, if needed
11/2 kg waxy potatoes, chopped
into large chunks
1 red pepper, deseeded and
chopped into chunks 100ml white wine (or use water)
To serve (optional) 150g feta, crumbled into
large chunks small bunch of oregano,
roughly chopped
1 Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, put in the fridge and leave to marinate overnight.
2 Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins.
3 Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling o the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if you like.
GOOD TO KNOW ibre • vit c • iron • gluten free PER SERVING 737 kcals • fat 30g • saturates 10g • carbs 52g • sugars 4g • ibre 7g • protein 57g • salt 0.3g