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.