Whether it’s to celebrate Greek Easter, or a family get-together, lamb kleftiko (or Greek lamb stew) is currently the most on-trend feast that hails from Hellas.
4 medium waxy potatoes
4 lamb shanks, trimmed
4 tbsp olive oil, divided
4 shallots, sliced
6 cloves garlic, chopped
250 ml dry white wine
1 lemon, juiced
2 bay leaves
2 rosemary sprigs
2 thyme sprigs
salt and freshly ground pepper
- Preheat the oven to 150°C. Parboil the potatoes in a large saucepan of salted boiling water until just soft to the tip of a knife, 12-15 min.
- Meanwhile, make small incisions in the skin of the lamb shanks with a sharp knife. Season all over with salt and pepper.
- Heat 2 tbsp oil in a large ovenproof dish or sauté pan set over moderate heat. Working in two batches, sear the lamb until golden brown all over, turning occasionally, 4-6 min. Remove to a plate and repeat for remaining shanks.
- Return the dish to medium heat. Add the remaining 2 tbsp olive oil followed by the shallot, garlic, and a pinch of salt, sweating until softened, 4-5 min.5.When ready, drain the potatoes and let cool briefly before cutting in half.
- Return the shanks to the dish along with the halved potatoes, wine, lemon juice, herbs, and some salt and pepper to taste.
- Bring to a boil, cover with a lid, and transfer to the oven, baking until the meat is starting to fall away from the bone, 2-2 1/2 hours.
- When ready, remove from the oven and let cool briefly before cooking.