Slowly-Roasted Lamb Shanks with Potatoes (Greek Kleftiko)
Mouth-melting and finger-licking lamb shank in the oven. The famous Greek Kleftiko!
More information and photos can be found here.
- 4 lamb shanks (~ 1200 gr, 42 oz).
- Juice from 2 lemons.
- 1 onion roughly chopped.
- 10-12 baby potatoes with their skin on.
- A small bunch of flat-leaf parsley roughly chopped.
- 4 garlic cloves roughly chopped.
- 2 tablespoons of dried oregano.
- ½ cup of extra virgin olive oil.
- Salt and ground pepper.
- Season the shanks with salt, pepper and oregano and let them absorb the flavors for ~ 2 hours before cooking.
- Preheat the oven at 170 degrees Celsius (340 F).
- Place the shanks in the center of a large piece of aluminium foil. Fold the edges so you create a kind of a “nest”. Add the potatoes, onion, garlic, parsley and pour the lemon juice on top. Sprinkle some more salt and pepper if needed and pour the olive oil.
- Fold the aluminium foil to cover the food. Use a second piece of foil (maybe a third) to make sure that your lamb and vegetables are fully covered. It is important that there is no opening as you don't want to lose the juices and steams.
- Transfer the “packet” on a large tray and cook for ~ 3 hours.
- Open the aluminium “packet” carefully. Use a spoon and spread some of the juices on top of the shanks. Cook for another 10 minutes to get a nice and crispy texture of the meat (optional).
- Enjoy your Kleftiko hot with some nice Greek salad.