Ana Vassili | Greek-Australian home cook

Lamb kleftiko, Greek slow-cooked lamb shanks with lemon potatoes, all in one tray. 🇬🇷

In our house, lamb meant a name day. A full table, χρόνια πολλά all day, and Dad’s name day most of all. This is the one that takes me straight back there.

It’s mostly the oven doing the work. Rub it, seal it, leave it alone for three hours, and your kitchen will smell like a Greek Sunday.

Lamb shanks gifted by @vicsthechefsbutcher

Ingredients
6 lamb shanks
6-8 Chunky potatoes (or sub for other veggies)
2 lemons, halved, plus extra juice to finish
350–500ml stock
Fresh herbs, to finish

For the rub
3 garlic cloves, crushed
2 tbsp Dijon mustard
2 tbsp dried oregano
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
Zest of 1 lemon
About 1/4 cup olive oil (I never measure it)
Salt and black pepper

Method
1. Pound the garlic, Dijon, herbs, lemon zest, olive oil, salt and pepper into a paste.
2. Rub it all over the lamb shanks. Use your hands and get it into every side.
3. Arrange the shanks in a roasting tray with the potatoes, lemon halves and the whole head of garlic (if using)
4. Pour the stock into the bottom of the tray.
5. Cover tightly with baking paper, then foil. Roast at 180°C fan for 2½–3 hours, until tender.
6. Uncover, turn the oven up to 220°C, and roast another 15–25 minutes, basting until golden.
7. Finish with fresh herbs and a squeeze of lemon.
Ela, come cook with me 🇬🇷

#kleftiko #greekfood #lambshanks #slowcookedlamb #greekrecipes