Lamb shanks (Kleftiko)

Meat so tender and flavourful you will keep coming back for more.
 
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Recipe from: 7/1/2003 12:00:00 AM
Preparation time: 20 mins
Cooking time: 2 - 3 hrs
 
 

Ingredients

 
  • 4
    lamb shanks
  • 75
    ml
    olive oil
  • juice of one lemon
  • 15
    ml
    lemon zest, grated
  • 30
    ml
    parsley, chopped
  • 10
    ml
    dried origanum
  • 2
    sprigs fresh rosemary
  • 2
    ml
    ground cumin
  • 8
    cloves garlic
  • 8
    tomatoes, peeled and cubed
  • 300
    g
    feta cheese
  • 16
    black olives
  • 60
    ml
    dry white whine
Servings: Change Serving
 
 

Method

 
Set oven temperature to 150°C.
Mix the olive oil, lemon juice, zest, herbs and cumin together. Rub all over the meat. Season well with freshly ground black pepper.
Cut the garlic into slivers. Use a small sharp knife to cut slits in the lamb shanks and put a sliver of garlic in each one. Cover and marinate overnight.
Cut four large squares of aluminium foil. Place a lamb shank in the middle of each piece of foil and spoon the tomatoes around the meat.
Divide the feta and olives between the four and sprinkle over the meat. Drizzle with wine.
Fold the aluminium foil to enclose the meat and make sure it is well sealed.
Place the parcels on a baking tray and bake in a preheated oven for two to three hours until the meat falls off the bone.
Season with salt and enjoy with rice, mashed potato or pasta.
 

Read more on: bake  |  lamb
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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