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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is delicious and very simple to make. I 'backwards-engineered' this recipe from the dish that Andreas, who ran a Greek-Cypriot deli in our area some years ago, made to perfection. Mine is not as excellent as his but it's not far off. Read more . Sadly Andreas has passed away, but Tom & I remember him and his wonderful zest for life every time we have it. Ingredients:
cumin seeds |
dried bay leaves |
dried thyme |
dried oregano |
ground cinnamon |
salt |
2 lamb shanks |
olive oil |
Directions:
1. Preheat the oven to 160C/325F/Gas Mark 3.
2. Tear off two pieces of strong tin foil (aluminum foil) big enough to wrap around a lamb shank, with a bit extra to spare for 'scrunching' into a seal.
3. In the middle of each piece of foil, put a pinch of cumin seeds, a bay leaf, a good pinch of thyme, a good pinch of oregano, a quarter teaspoon of cinnamon, and a pinch of salt.
4. Place a lamb shank on top of the seasonings.
5. Drizzle each shank with a little oil.
6. Sprinkle each shank with another small pinch of cumin seeds, a little more thyme, and a little more oregano.
7. Draw up the edges of the foil and carefully 'scrunch' together to seal the foil into a parcel. Make sure the seal is tight all the way along, as this will ensure all the meat juices are kept inside. I sometimes wrap them with two layers of foil but if your foil is good and strong, one layer should do it.
8. Place the foil parcels into a roasting tin just big enough to hold them snugly, and cover the whole tin with another piece of foil. Scrunch this down tightly all round the edge.
9. Just pop them in the centre of the preheated oven and leave them for 3 hours.
10. Carefully unwrap the parcels, but do not remove the meat from the foil. The meat will be falling off the bone and sitting in a pool of delicious juice.
11. I just set each opened foil parcel on a plate, with some potatoes and veg beside it.
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