Kleftiko is a typical Greek dish prepared for celebrations. It is lamb or goat wrapped tightly in foil and cooked slowly in the oven until the meat is extremely tender.

It is said that this dish originated with Cypriot freedom fighters in the 19th century who lived in the mountains. They had to prepare the meat they stole carefully so that nobody would be able to smell or see it. They did this by putting the meat into special airtight earthenware pottery that they buried in the ground with hot coals.

Lamb shanks are now often used in this popular dish, although other cuts of lamb can be used, especially stewing lamb that benefits from the long, slow cooking.

Lamb shanks

Lamb shanks have become quite popular and can be found in the meat section of supermarkets or at your butchery. They are especially good to enjoy in winter because they make wonderfully comforting stews. They are economical and the meat is flavourful, although rather tough.

The lamb shank is the part of the leg below the knee joint and contains muscles that are exercised constantly and have lots of connective tissue. This is why the meat is tough. Long, slow cooking helps to break down the connective tissue, making the meat tender.

Important points

This dish must be cooked slowly for a long time. Don't try to rush the cooking process by turning up the heat and cooking it for a shorter time, otherwise the meat will be tough.

	Braised lamb shanks with rosemary Crumbed lamb shanks Lamb shank potjie Lamb shanks in brinjal and cream sauce Lamb shanks with butter beans and lemon Tajine of lamb shanks Thai lamb shanks Grandma's Karoo lamb pie Slow baked lamb shanks with pea and Gorgonzola mash Mantebelekwana

	Tips of the day
	Defrosting lamb cuts Do not thaw frozen lamb at room temperature. Defrosting at room temperature may promote bacterial growth or spoilage. Defrost overnight in the fridge (if you don't have a microwave). Leave it in the freezer wrap and place it on a plate to keep juices from leaking onto other foods.