Lamb shank in the Greek way

Lamb shank in the Greek way tastes delicious, but needs a long time in the oven, so that it becomes tender and nice. This Greek version is one of my favorite shanks and it almost cooks itself as soon as it's in the oven.

2 cans of chopped tomatoes (preferably Mutti)

3 finely chopped garlic

1 glass of olives

4 onions in strips

1 diced eggplant

1 squash in cubes

500 g almond potatoes, divided into four

1 ss oregano

1 ts salt

1/2 ts pepper

1 glass marinated feta cheese diced

4 lamb shanks

Salt, pepper and oregano

Start by pouring chopped tomatoes into a long pan. Add garlic, olives, onions, eggplant, squash and potatoes. Sprinkle over oregano, salt and pepper and place the mold in the oven for 30 minutes at 250 degrees.

Pour over the feta cheese including the sheet. Season the shanks with salt, pepper and oregano and place them on top of the vegetables. Put in the oven at 180 degrees and let it cook for another 2-3 hours. It's clear when the potatoes are cooked through and the lamb comes off the bone.

Greek-style lamb shank garnished with a little fresh oregano.