Crispy Lamb Greek Salad

Ingredients

• 2 lamb shanks
• 3 cloves garlic, roughly chopped
• 1 tsp dried oregano, plus extra for serving
• 1 lemon, finely zested & juiced (separated)
• 500ml chicken stock
• 1 tsp honey
• 2 baby gem lettuce, shredded
• 200g cherry tomatoes, halved
• 1 continental cucumber, diced
• 150g Kalamata olives
• ½ red onion, thinly sliced
• 150g feta, crumbled
• olive oil, for frying
• sea salt & cracked black pepper

Method

Step 1
Preheat oven to 140°C.

Step 2
Heat a tablespoon of olive oil in a medium frypan over medium heat. Season lamb shanks with salt and pepper and brown on all sides.

Step 3
Transfer to an oven-proof dish fitted with a lid. Add garlic, lemon zest and pour in enough stock to just cover the shanks. Cover the dish with baking paper, foil then the lid. Transfer to oven and cook for 2 ½ hours until the meat easily comes away from the bone.

Step 4
Cool then pull the meat away from the bones in bite-sized pieces. Ladle ¼ cup of the stock out and strain into a small jug. Set aside for dressing.

Step 5
Spoon the garlic out of the stock and set aside for the dressing.

Step 6
Discard bones and strain remaining stock to reserve for another use.

Step 7
Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Add lamb meat and cook, for 4-5 minutes, until the lamb is caramelised and is crispy on the edges.

Step 8
For the dressing, place the reserved garlic on a chopping board and mash with a fork. Transfer to reserved stock. Whisk in 2 tablespoons of lemon juice, honey and season with salt and pepper.

Step 9
Arrange lettuce in a salad bowl and top with tomatoes, cucumber, olives, onion, feta and lamb. Drizzle with dressing and sprinkle with extra dried oregano.