Lamb Kleftiko

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


  1. 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.
  2. Meanwhile, make small incisions in the skin of the lamb shanks with a sharp knife. Season all over with salt and pepper.
  3. 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.
  4. 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.
  5. Return the shanks to the dish along with the halved potatoes, wine, lemon juice, herbs, and some salt and pepper to taste.
  6. 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.
  7. When ready, remove from the oven and let cool briefly before cooking.


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