Irresistibly Tender Greek Easter Lamb for a Cozy Feast
Savor the tender fall-off-the-bone Greek Easter Lamb, a celebration of Mediterranean flavors perfect for family gatherings.
Equipment
- Steel pan
- Oven
Ingredients
For the Lamb
- 4 pieces Lamb Shanks The star of the show
- 2 teaspoons Salt Kosher salt ideal for even seasoning
- 1 teaspoon Freshly Cracked Black Pepper Adjust to your liking
- 1 teaspoon Ground Cumin Provides earthy dimension
- 1 teaspoon Ground Coriander Lends a citrusy note
- 1 tablespoon Dried Crushed Oregano Brings herby brightness
For the Vegetables
- 1 medium Onion Yellow onions are a solid choice
- 4 cloves Garlic Infuses the dish with aromatic goodness
- 4 medium Potatoes Yukon Gold or Russet
- 1 can Diced/Crushed Tomatoes Adds moisture and acidity
For Cooking
- 2 cups Water Essential for sauce
Instructions
Instructions
- Preheat the oven to the Broil setting.
- Prepare the lamb shanks by washing and drying them thoroughly. Place them in a steel pan and broil for 25 minutes on the top rack.
- Drain any excess drippings from the pan.
- Combine the chopped onion, grated garlic, seasonings, diced tomatoes, and water in the pan.
- Cover the pan tightly with parchment paper and foil.
- Reduce the oven temperature to 350°F and bake for 2 hours.
- Uncover the pan and continue to bake for an additional 20 minutes.
- Flip the lamb shanks and bake for another 20-30 minutes.
- Optional: Garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container for up to 3 days. To freeze, package in airtight freezer bags or containers, up to 3 months.