A True Mediterranean Classic.

This is one of those dishes that cannot be rushed. In Greek cooking, lamb is given time.

It cooks slowly, releases its juices, and only when it reaches the point of tenderness we want do we allow anything else into the pan. The rice comes last, soaking up everything the lamb has created. That is the logic. That is the method.

This is not a one-pan shortcut. It is a staged dish, and that is exactly why it works.

The Greek WayIn many traditional Greek homes, lamb is baked covered for hours, checked gently, and kept moist with its own juices and a little added liquid when needed.

Lemon is never rushed into the oven. It waits for the plate. Oregano, olive oil, salt, and pepper do the real work.When the lamb is soft and ready, the rice goes in. Not before.

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

For the lamb

2 lamb shanks or large bone-in lamb portions, about 400–500 g each

Salt & Freshly ground black pepper to taste

2 tsps dried oregano

4–5 tablespoons extra virgin olive oil

1½ cups hot water or light stock

For the rice

2 cups long grain rice, well rinsed

1 small onion, finely chopped

2 tablespoons olive oil

3 cups hot water or light stock

Salt to taste

2 bay leaves

Fresh parsley, finely chopped

Lemon wedges, for serving

Directions

Preheat the oven to 190 C.

Place the lamb pieces in a bowl.

Place the lamb to a baking pan, season with salt, pepper, and oregano. Add the olive oil and mix well so the lamb is evenly coated on all sides.

Pour the hot water or stock into the pan, around the meat, not over it.

Cover the pan tightly with a lid or foil and place it in the oven.

Bake slowly for at least 1½ to 2 hours.

During cooking, check occasionally to make sure there is enough liquid in the pan.

If needed, add a small amount of hot water so the pan does not dry out.

The lamb should be tender and well cooked, with plenty of flavorful juices in the pan before moving to the next step.

Once the lamb has softened to the desired point, remove the pan from the oven and uncover it.

Scatter the chopped onion into the pan juices. Add the rice evenly around the lamb.

Season the rice lightly with salt and drizzle with the olive oil.

Pour the hot water or stock over the rice, gently stirring only the rice so it spreads evenly.

Return the pan to the oven, uncovered, and bake for about 30 minutes, until the rice is fully cooked and has absorbed the juices.

Remove from the oven and let the dish rest for 10 minutes.

Sprinkle with fresh parsley and serve with lemon wedges on the side.