beefbakingover 1 hour
Greek Lemon Beef with Crispy Smashed Potatoes
This Greek lemon beef features melt-in-your-mouth meat cooked with aromatic herbs and finished with a bright lemon sauce, complemented by crispy smashed potatoes.
From YouTube · Oct 2, 2026
This Greek lemon beef features melt-in-your-mouth meat cooked with aromatic herbs and finished with a bright lemon sauce, complemented by crispy smashed potatoes.
20 min, estimated
Prep time
2 hrs 38 min, estimated
Cook time
2 hrs 58 min, estimated
Total time
4 (estimated)
Yield
Ingredients
15 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving620 kcal
- Fat
- 20g
- Carbs
- 65g
- Protein
- 45g
Whole recipe (4 servings): 2480 kcal
- boneless beef shin, sold as 'gravy beef' in Australia
- blended onion
- garlic
- white wine
- chicken stock
- oregano
- bay leaves
- fresh lemon juice
- lemon zest
- baby potatoes
- olive oil
- fresh thyme
- rosemary
- salt
- flour
Method
16 steps- Sprinkle salt on the beef and press gently to adhere.
- Lightly coat each piece of beef with flour, removing excess to create a thin layer.
- Heat olive oil in an oven-safe pot, then sear the beef pieces until lightly browned on each side, then remove and set aside.
- Add blended onion and garlic to the pot, cook gently for 8 minutes until soft and shiny.
- Return beef to the pot with any accumulated juices.
- Pour in white wine and let the alcohol evaporate.
- Add warm chicken stock to just cover the beef, season with a little salt, white pepper, oregano, and bay leaves.
- Bring to a gentle boil, then cover with parchment paper and lid.
- Transfer the pot to an oven preheated to 170°C with fan, cook for approximately 2.5 hours until the beef is tender and falling apart.
- For the potatoes, add olive oil, salt, fresh thyme, and rosemary to a baking tray.
- Add boiled and cooled baby potatoes, press down slightly with another tray to smash them without turning into mashed potatoes.
- Drizzle with additional olive oil and sprinkle with salt.
- Roast in an oven at 220°C until golden and crispy.
- Once the beef is tender, return the pot to the stove over low heat, add lemon juice and zest, and simmer gently for a few minutes until the sauce thickens and becomes glossy.
- Remove the beef and reduce the sauce until thick and silky.
- Serve the beef with crispy smashed potatoes and spoon the lemon sauce over the top.
Recipe notes
Equipment
- oven-safe pot
- baking tray
- another tray for smashing potatoes
- stove
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Get 6 free recipes every month.Estimated nutrition
Per serving: 620 calories
Fat: 20 g · Carbs: 65 g · Protein: 45 g
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