Some meals do not need much explaining.

The moment the tray comes out of the oven and the smell of lemon, garlic, oregano, and roasted potatoes fills the house, everyone already knows something good is coming to the table.

This is the kind of food many of us grew up with in Greece. Slow cooked meat, potatoes soaking in olive oil and lemon juice, bread ready on the side, and somebody always asking for “just one more potato.”

Nothing fancy, nothing complicated, just honest homemade food that brings people together.The best part of dishes like this is that they are made to be shared.

A big tray in the middle of the table, a Greek salad nearby, a glass of wine, and a long afternoon with family or friends. That is the feeling behind Mediterranean cooking. Simple ingredients, cooked slowly, enjoyed properly.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

2 pork shanks
6 medium potatoes, cut into wedges
5 garlic cloves, sliced
1 lemon, juiced
1 lemon, sliced into wedges
1/3 cup extra virgin olive oil
1 cup chicken or vegetable broth
1 tablespoon dried oregano
2 sprigs fresh rosemary
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon paprika

Directions

Preheat oven to 180 C.
Place the pork shanks in a roasting pan. Season generously with salt, pepper, oregano, and paprika. Rub with olive oil and scatter the garlic around the meat.
Add the potatoes around the pork shanks and drizzle everything with lemon juice and the remaining olive oil. Pour the broth into the pan and add the rosemary and lemon wedges.
Cover tightly with baking paper and foil or use a covered roasting pan. Roast slowly for about 3 hours, until the meat becomes tender and nearly falls off the bone.
Uncover during the last 30 to 40 minutes so the pork and potatoes become beautifully golden and caramelized. Spoon some of the pan juices over the meat while roasting.
Serve hot with Greek salad, crusty bread, and a glass of wine.
Simple Greek food, slow cooked and made to be shared around the table.

NOTES:

If using 4 pork shanks instead of 2, simply double all the ingredients and use a larger roasting pan so the potatoes roast properly and the meat has enough space to caramelize beautifully. You may also need an extra 20 to 30 minutes of roasting time depending on the size of the shanks.