Braised lamb


Braised lambshank in extra virgin olive oil, with petimezi sauce, spices and figs

by chef Bosgas Giannis


For the marinade:

  •  In the clay or in a deep pan (Gastronom) we salt the knuckle by rubbing it so that the salt goes everywhere. Pour the remaining ingredients on top.
  •  Cover and refrigerate for 12 h.

Baking for the knuckle:

  • The next day we cover the knuckle with olive oil. 
  • Bake it covered with the lid from the clay (or in Gastronomic foil) for about 2 h. at 140-150 ºC.
  • When an hour of baking has passed, add the potatoes and continue baking. 
  • Remove the potatoes and put them in a pan with oil paste.
  • Do the same with the lamb shank. Bake both at 220ºC for about 15΄, drizzling the knuckle 2-3 times with a brush with some of the sauce we have prepared.

For the mushrooms: 

  • Put a grease gun in a pan, place the mushrooms and sprinkle with a little olive oil and salt.
  • Bake in the oven at 120-130 ºC for 25΄-30΄ until dehydrated.

For the gruyere:

  •  Put an oil paste in a pan, place the grated gruyere in small circles and bake for 4΄-5΄ at 140-150 ºC. 
  • After it cools down, we break it with our hands.

For the sauce:

  • Put the cream cheese in a pan and let it turn brown over low heat. 
  • Remove the cream cheese from the pan and store it.
  • Pour the vinegar in our pan to cool for 1΄. 
  • Add the tsikoudia and wine, leave for 2΄. 
  • Then add the honey, the petimezi, the dried figs and the thyme. 
  • Let the sauce glaze over low heat. 
  • Finally, add the cream cheese and a little fat from the cooked lamb. 
  • Set the plate by putting the shank on the potatoes.
  • Pour over the sauce. 
  • Pour the mushrooms over the potatoes and the gruyere.


  • The recipe is made from Cretan traditional products.
  • Baking in a clay pot will give us a better taste. The Minoans often used their cooking in earthenware, but also ingredients such as extra virgin olive oil, honey, figs, petimezi etc.
  • We store the olive oil and we can use it in baked potatoes, salad dressings together with vinegar, lemon etc. We can store it in the refrigerator for future use.



για τη συνταγή

For the lamb shank:
1 lamb shank
30 gr. grated gruyere of Crete
2 medium potatoes cut in half lengthwise
Baking for the knuckle
600 gr. extra virgin olive oil

Marinade for the knuckle:
1 clove garlic
3 sprigs of fresh thyme
1 sprig of fresh rosemary
1 sprig of fresh sage
1 laurel, ½ coarsely chopped tomato
½ onion, coarsely chopped
5-6 grains of black pepper

For the mushrooms:
1 Oil glue
1 mushroom cut into thin slices
A little extra virgin olive oil
1 sprig of fresh thyme
Salt- pepper

For the sauce:
1 glass of local vinegar
1 sprig of thyme
50 gr. tsikoudia
1 glass of petimezi from grapes
½ glass of red Cretan local wine
1 tablespoon thyme honey
2 dried figs into thin slices
30 gr. cream cheese in small dice
30 gr. fat from roasted lamb




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