Lamb Shank Recipe - Greek
Slow Cooked Lamb
A great Lamb
shank recipe from Greece - Kleftico. This is our interpretation of the
classic Greek lamb dish. Sealed in a foil bag and cooked with aromatic
herbs and spices in a slow oven until the meat is just falling off the
We do admit to taking a few liberties with the original recipe but
judge for yourself how the end product compares. We think it has a
fantastic depth of flavour and is really the best lamb dish we have
It's so exciting to open your little parcel of divine Greek food at the
table and savour those fantastic aromas before you dive in and eat the
Just follow the step-by-step instructions below for the world's best
Mediterranean lamb shank recipe.
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Shank Recipe Ingredients for four people.
- Four prime
- One tsp. of
- Two medium
- Eight cloves
of garlic - chopped.
- Half a preserved
lemon or a whole fresh lemon.
- Eight good
sprigs of fresh rosemary.
- Four 2"/5cm
pieces of Cinammon stick.
- Four fresh bay
- A quarter
bottle of dry white wine.
- A little
splash each of chili oil.
- Salt to taste.
- Olive oil to
- Plenty of
kitchen foil to wrap.
: Printer Friendly Recipe Pages for your
Lamb Shank Recipe Method
Images show the Shanks ready to
go in the oven and then ready to eat.
- OK - first brown the onions with
the sugar in a little olive oil in a non
stick fry pan
- Allow the onions to caramelize and add the
garlic towards the end at a lower heat to avoid burning.
- Season the shanks with salt.
- Remove the onions and garlic and brown the lamb
shanks all over in the same pan.
- Remove the shanks and degalze the pan with a
glass of the white wine.
- Lay out four large squares of kitchen foil,
enough to wrap the lamb and all the other ingredients) then put four
more squares on top so that you have a double layer.
- Now - spoon the onion/garlic mix into the
center of each double square of foil.
- Top with a sprig of rosemary and the bay leaf
and cinammon stick.
- Now the lamb.
rosemary and the preserved
- Then - a couple of tablespoons of the wine mix
from the pan.
- A sprinkle of the chili oil on top.
- Bring up the edges of the foil parcel and seal
it well so that nothing can escape.
- Place in a large
roasting tin in a hot oven
250ºc/475ºf. for thirty minutes.
- Reduce the heat to 120ºc/250ºf. and cook for a
further two hours.
- When ready to serve, place the parcels on
warmed dinner plates,
and take to the table. Watch your guests open the
parcels and gasp at the wonderful aroma that escapes, to
reveal the perfectly cooked, falling off the bone lamb. Absolutely
with your favorite vegetables. It goes really well with our scallop potatoes recipe.
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