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Souvlaki Lamb Shanks, Tzatziki And Greek Salad
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Traditionally souvlaki is made with meat on skewers and barbecued. I wanted something I could put in the oven and forget about until it was ready so decided to try slow roast shanks instead.
The result was succulent, flavoursome meat that fell off the bone. I will not use skewers and risk having burnt or over cooked souvlaki again.
Serve the lamb, Greek salad and tzatziki in pita bread or on a platter to share.
Delicious slow roasted shanks
: 10 minutes (plus 8 hours marinating time)
: 3 hours 45 minutes
: 4 - 6
4 lamb shanks
1/2 cup water
For the souvlaki marinade
1 tbsp paprika
2 tsp cumin
2 tsp oregano
4 cloves garlic, crushed (exclude for low FODMAP)
1 tsp cracked pepper
1/8 tsp salt
For the Greek salad
1 iceberg lettuce, cut
1/2 cucumber, cut
1 tomato, cut
1 red capsicum, sliced
1/2 cup kalamata olives
100 g feta cheese, cut into cubes (exclude for lactose free)
1 tbsp parsley, finely cut
For the dressing
1 lemon, juiced
2 - 3 tbsp olive oil
2 - 3 tbsp vinegar
Salt, to taste
For the tzatziki sauce
1/2 cucumber, diced
2 cloves garlic, crushed (exclude for low FODMAP)
1/8 cup olive oil
1 cup yoghurt (lactose free if required)
1 tbsp vinegar
1 tbsp mint, finely cut
4 - 6 pita breads (more if desired)
4 tbsp olive oil
2 tsp oregano
1 lemon cut into slices
Combine the marinade ingredients in a dish. Add the lamb shanks, rub to coat, cover and refrigerate for a minimum of 8 hours, overnight for best results.
When ready to bake, preheat the oven to 140 degrees. Bring the lamb shanks to room temperature.
Sear the lamb shanks in a oven proof dish or frypan on high, until all sides are brown.
Add 1/2 cup of water to the dish with the marinade, stir to combine any leftover marinade and pour into the frying pan with the lamb shanks. Cover and bake for 3 hours.
Marinate, sear and pour in the marinade mixture before baking
In the meantime, combine the Greek salad ingredients in a bowl and the tzatziki ingredients in a separate bowl. Refrigerate until ready to serve.
The tzatziki is a delicious addition
Remove the lid and increase temperature to 220 degrees. Bake for 30 minutes.
Remove the lamb from the oven. Rest for 10 minutes. Place the shanks on a platter as is or use tongs or pull the lamb off the bone and place on a platter.
Serve the shanks whole or pulled off the bone
Lightly brush the pita breads with olive oil and sprinkle with oregano.
Whisk the dressing ingredients and pour onto the salad.
Serve the lamb with the Greek salad, tzatziki, pita breads and slices of lemon.
Add Greek salad, souvlaki lamb and tzatziki in the pita bread before rolling
If you like Greek food you may like to try my
easy almond biscuits (amigthalota)
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