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.
