Ingredients for 4 people
- 4 lamb shanks
- 1 pound of small potatoes proper for baking in oven
- 4 cloves of garlic
- ½ tsp. of dried oregano, sanded and same amount of thyme
- 2 tablespoons of honey
- Juice of 2 lemons
- 200ml G.E.T. | Organic Extra Virgin Olive Oil
- Fresh rosemary
Wash the meat, wipe thoroughly and rub with salt and pepper on all sides.
In a bowl, mix the garlic, oregano, honey, lemon juice and olive oil. Smear the meat with the mixture and sprinkle the leftover over the potatoes. Add salt and pepper and mix with your hands till the potatoes are moistened evenly.
Then wrap everything up into a big baking paper. Put stalks of rosemary at various points in the greaseproof paper.
Place the baking paper in a pan slightly coated with olive oil.
Bake for about 70 minutes or until the meat is tender.
Lastly, open the grease-proof paper and continue baking for another 20 minutes, until the meat and potatoes are nicely browned.
Serve with green salad dressed with G.E.T. | Organic Extra Virgin Olive Oil.