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Slow cooked preserved lemon boneless lamb shanks with potatoes, feta and oregano in a rustic baking dish.

Preserved Lemon Boneless Lamb Shanks

Sarah
These Preserved Lemon Boneless Lamb Shanks are one of my favourite creations in the kitchen. The preserved lemon cuts through the richness of the lamb beautifully, while the feta adds a creamy salty finish that makes the whole dish feel bright and balanced. As the lamb slowly cooks, the potatoes absorb all the flavour from the stock, herbs and lamb juices, becoming buttery and deeply savoury around the edges.
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Prep Time 10 minutes
Cook Time 3 hours
Course Dinner
Cuisine greek
Servings 4
Calories 416 kcal

Ingredients
  

  • 800 g boneless lamb shanks approx 4 shanks
  • 800 g potatoes sliced into wedges. Desiree is best
  • 1 large red onion sliced into wedges
  • 500 ml chicken stock
  • 6 cloves garlic
  • ½ preserved lemon
  • 2 sprigs rosemary
  • 4 sprigs oregano
  • 2 tablespoon olive oil extra virgin
  • cooking salt
  • pepper
  • 50 g feta

Instructions
 

  • Preheat oven to 160C fan.
  • To a large cast iron or oven safe dish with a lid, add the chicken stock, potato, garlic, rosemary, oregano, preserved lemon and a good pinch of salt.
  • Add the lamb shanks to the pot, they should be semi submerged in some of the stock. Top the lamb with another decent pinch or salt as well as some pepper and drizzle the dish with some olive oil.
  • Cover with a lid and place in the oven for 3 - 3 ½ hours, basting the lamb with the cooking liquid every hour.
  • Once the lamb is pull apart tender, bring it out of the oven and let it rest for 15 minutes. Remove the preserved lemon (it's a bit too intense to eat on its own!)
  • Top with feta and extra oregano.
  • Serve the lamb and potatoes as is, or with your favourite greek salad.

Notes

  • Don’t skip seasoning the lamb generously before cooking. Slow cooked dishes need more seasoning than you might think.
  • If your potatoes are browning too quickly around the edges, simply spoon some of the braising liquid over the top during cooking.
  • The lamb is ready when it easily pulls apart with a fork. If it still feels tight or chewy, give it another 20–30 minutes.
  • Letting the dish rest before serving helps the braising liquid thicken slightly and allows the flavours to settle.

Nutrition

Calories: 416kcalCarbohydrates: 45gProtein: 27gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 72mgSodium: 403mgPotassium: 1261mgFiber: 6gSugar: 5gVitamin A: 97IUVitamin C: 43mgCalcium: 144mgIron: 4mg
Keyword boneless lamb shanks, Preserved Lemon Boneless Lamb Shanks
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