Greek-style lamb shanks (kleftiko)
Us Kiwis can’t go past tender lamb shanks when it comes to a comforting winter meal. Put a new spin on this Kiwi classic and transport yourself to Greece with beautiful Mediterranean flavours. These slow-cooked lamb shanks with lemon, herbs, potatoes, garlic and feta, are sure to have you gobbling up every last bite.
Ingredients
Method
Ingredients
- 4 lamb shanks
- 4 cloves garlic, thinly sliced
- 1 lemon
- 1 Tbsp dried mixed herbs
- ¼ tsp cinnamon
- 200g feta, crumbled
- 1 kg new potatoes, cut into large pieces
- 1 capsicum, cut into chunks
Method
- Preheat your oven to 160°C fan bake. Season the lamb shanks with salt and pepper and sear in a hot pan with olive oil for 4-5 minutes on each side, or until well browned.
- In a baking dish or heavy-based casserole dish, mix a generous drizzle of olive oil with the garlic cloves, lemon zest and juice, dried mixed herbs, cinnamon, half of the feta and season with salt and pepper.
- Toss the potatoes and capsicum in the mixture, then nestle in the lamb shanks. Pour half a cup of water over the lamb, then cover the dish tightly with foil or a lid. Bake for 2.5 to 3 hours, until the lamb is tender and starting to fall off the bone.
- Remove the foil or lid, increase the heat to 190°C and bake uncovered for 20-30 minutes until the potatoes are golden brown. If the liquid in the dish dries out, pour over some extra water and a drizzle of olive oil.
- Once cooked, remove from the oven and rest for 5 minutes. Scatter with the remaining feta and serve while hot.
Top tip
Garnish with a sprinkle of fresh chopped herbs such as oregano or mint and serve with a zesty Greek salad or a side of steamed seasonal greens.