Greek Lamb Shanks Kleftiko Recipes

KLEFTIKO-STYLE LAMB SHANKS

Steps:

• Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
• Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.

LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)

Steps:

• To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
• Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It's best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
• Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
• To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it's best to cut the potatoes in large pieces, to keep their shape.)
• Now it's time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
• Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
• Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

GREEK LAMB SHANKS KLEFTIKO

Steps:

• MARINATE MEAT: Up to 24 hours before cooking, crush the garlic cloves with the side of a knife, leaving them whole. Stir together with the olive oil, lemon, cinnamon and a few grinds of salt. Transfer to a freezer bag, add the lamb shanks, then seal and put in the fridge.
• BROWN SHANKS: Remove lamb shanks from the fridge at least 30 minutes before cooking. Heat the oil and butter in a large skillet or frying pan over medium-high heat. Pat the lamb shanks dry with a paper towel, then brown well on all sides for at least 5 minutes.
• PREPARE: Heat the oven to 180°C / 350°F / Gas 4 with a rack in the lower third. Stir together the kalamata olives, potatoes, garlic, red onions, cherry tomatoes, rosemary, thyme, lemon juice and olive oil in a large bowl. Season well with salt and pepper.
• ASSEMBLE: Lay two long pieces of baking parchment paper in a cross on the bench top. Place one of the seared lamb shanks on top, then surround it with a quarter of the vegetable mixture. Crumble over some feta cheese and drizzle with honey.
• SEAL PARCELS: Bring up the sides of the paper to make a parcel and tie it with kitchen string or twine. You need to be able to undo this eventually! Fold together any loose edges, then transfer to an oven tray, repeating with all shanks.
• ROAST: Roast in the preheated oven for 2 hours. After two hours, remove the shanks from the oven and turn it right up to 220°C / 425°F / Gas 7. Undo the strings, open up the parcels and return to the oven for 10 minutes.
• SERVE: To serve, lift the parcels onto plates, slide out the bottom piece of parchment paper and trim the top sheet to size. The bone will keep the meat nice and hot so take your time. Drizzle over a little more honey if you like, then serve with a fresh Greek Salad and a bowl of Tzatziki.

LAMB KLEFTIKO

Steps:

• Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil.
• Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight.
• The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3.
• Lay 2 long pieces of baking parchment on top of 2 long pieces of foil - one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and throw in the bay leaves.
• Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender.
• Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest.
• Turn the potatoes over and return to the oven for 30 mins, then season with salt. While the potatoes are cooking, stir together all the ingredients for the yogurt.
• Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you're ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.