Lamb Shank Kleftiko
I first ate Kleftiko for Sunday Lunch on holiday in Cyprus with my family a few years ago. The dish was a revelation, seemingly so simple, and yet completely and utterly delicious. At the time, with my 3 young children in tow, I was also fairly taken aback to see that every single person in the packed restaurant was eating the same thing. There was no menu I was told, only kleftiko. We tucked into huge bowlfuls of the most tender cooked lamb, and waxy, meltingly cooked potatoes flavoured with white wine, cinnamon and bay leaves. Eat this lamb dish just warm and imagine you are on holiday this Easter Sunday in sunny, sunny Greece or Cyprus. I’m using lamb shanks in this recipe as an alternative cut than the whole shoulder or leg of lamb.
INGREDIENTS
4 lamb shanks (or use a half a lamb shoulder)
Thinly peeled zest and juice from 1 lemon
30ml olive oil
150ml dry white wine
4 whole cloves garlic, sliced
2 tsp dried oregano
1 tsp ground cumin
½ tsp coarsely ground black, or to taste
1 cinnamon stick
3 bay leaves
1 tsp salt, or to taste
800g waxy potatoes, peeled and cut in ½ if large
METHOD
Blend and mix 50ml of the wine with the lemon juice, olive oil, garlic, ground spices and salt. Pour the marinade over the meat to coat for at least 1 hour, although overnight works well.
When ready to cook preheat the oven to 2200°C/200°C fan
Place the lamb in a heavy-duty lidded casserole pan along with all the marinade and with the remaining 100ml wine, the cinnamon stick, bay leaves and 4 or 5 strips of the lemon zest. Cover with the lid and place in the hot oven. Bake for 20 minutes then reduce the heat to 160°C/140°C fan and bake for 1 hour.
Add the potatoes to the casserole pan, distributed evenly under the lamb, and recover and continue baking for another 1 - 1 ½ hours (a bit longer if using shoulder) until the meat is completely tender and easy to carve with a knife and fork and the potatoes are tender.
Uncover the casserole and bake for further 15 minutes to colour the lamb..
Remove from the oven, rest for 20 minutes and serve.