Lamb Shank Recipe - Greek Kleftico - From the Shores of the Mediterranean

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 bones.
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 ever tasted.
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 lot.
Just follow the step-by-step instructions below for the world's best Mediterranean lamb shank recipe.

Search the Site from here:

Lamb Shank Recipe Ingredients for four people.

Four prime lamb shanks.
One tsp. of brown sugar.
Two medium onions sliced.
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 leaves.
A quarter bottle of dry white wine.
A little splash each of chili oil.
Salt to taste.
Olive oil to fry.
Plenty of kitchen foil to wrap.

New Feature: Printer Friendly Recipe Pages for your convenience.

CLICK HERE TO PRINT

Images show the Shanks ready to go in the oven and then ready to eat.

Lamb Shank Recipe Method

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 large glass of the white wine.
Lay out four large squares of kitchen foil, (big 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.
More rosemary and the preserved lemon.
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 fabulous.
Serve with your favorite vegetables. It goes really well with our scallop potatoes recipe.