Oooooh, this was a controversial meal. Being one of my all time favourite meat dishes, I was very excited about making it for D for the first time. Just knew he’d adore this Greek dish as much as I do. Except he didn’t. At all. And I went in a total huff about it.
For all the reasons I love this dish, D hated it. The pronounced flavour of the lamb, the fattiness of the cut, the fiddly effort to eat around the bone and the crinkly paper. I say all of these make a fun and highly tasty, occasional treat. D disagrees and would rather I’d made shepherd’s pie instead.
Ach, well. Can’t win them all! 🙂
Lamb shank per person
4/5 new potatoes per person
Carrot per person, chopped
Stick of celery per person, chopped
50g pecorino cheese per person, sliced
1/2 a bulb of garlic per person, one clove cut into slivers and the other’s left whole
- Preheat oven to 170oC.
- Rub lamb shanks with salt and pepper. Cut slits into the meat and stuff in some slivers of garlic and thyme sprigs.
- Pile vegetables, herbs cheese and garlic onto a large double sheet of greaseproof paper. Place the lamb shank on top then gather the paper up around the package. Secure tightly with string.
- Place parcel into a roasting tray and pour in an inch of boiling water. Cook in the oven for 3 hours topping up the water when needed.
- Remove from the oven and serve in the paper.