You Will Need:
8 CKB Lamb Shanks or Lamb Necks
2 tablespoons fresh chopped oregano
2 bay leaves
1 small quill of cinnamon
1 lemon, cut into wedges
4 large garlic cloves, crushed
1 large brown onion, thinly sliced.
3 medium sized potatoes, diced
Olive oil
Thyme
Salt
Pepper
Bread lid:
2 cups flour
Water
Salt
To make the bread lid:
Mix the flour and salt with enough water to make a firm dough, and flatten to size of dish.
Method:
1. Marinate the lamb overnight (or a few hours) with half of the lemon wedges, garlic, oregano, bay leaves, olive oil, salt and pepper.
2. Line a baking dish with baking paper and layer the onions, potatoes and then lamb. Pour in 1/2 cup water and remaining ingredients.
3. Cover with bread lid. To do this, moisten the edges of the baking dish with water, and cover the top of the dish using the dough as a lid. Take care to pinch the edges around the dish to create a good seal.
4. Place in oven set to 150ºC for 3 hours. When ready, crack open the bread lid and start feasting!
*Optional: You can substitute the bread by using 2 long pieces of baking parchment then seal by twisting on top.
*Addition – Slice some Roma Tomatoes and layer with onions and potatoes. Not traditional, but works wonderfully to add a slightly sweet twist to the dish.