Serves
4 people
Greece
The name kleftiko literally means ‘stolen’ and comes from the 19th century when commoners, banned from owning animals, would steal lamb then completely seal it while cooking to prevent any steam or cooking smells from escaping and giving the game away! Serve with your choice of roast potatoes or vegetables.
INGREDIENTS:
4 lamb shanks
1 tbsp fresh oregano, chopped
2 tbsp olive oil
2 large white onions, roughly chopped
1 lb (450g) carrots, roughly chopped
1 tbsp fresh rosemary, chopped
2 bay leaves
1 tsp whole cloves
4 garlic cloves, chopped
2 tsp rice flour
13 ½ fl oz (400ml) red wine
1.3 pints (615ml) veal or lamb stock
2 tsp honey
2 lemons (one juiced, one sliced)
Season the lamb shanks well with salt and pepper, then sprinkle over the oregano.
Heat the oven to 400°F (200°C). Pour the olive oil into a large frying pan. Brown the lamb shanks all over, working in batches if necessary. Transfer to a large roasting tray.
Add the chopped onions and carrots to the pan, cooking for about 10 minutes until they start to caramelize. Stir in the herbs and garlic, cooking for a further few minutes.
Sprinkle over the rice flour, season well, then add the lemon juice and wine. Allow to reduce by half, then add the stock and lemon slices. Pour the mixture over the lamb shanks, then cover tightly with foil and bake in the oven for 1½ to 2 hours, until the lamb is tender.
Remove the lamb from the sauce and keep warm. Place the roasting tray on the heat and allow to bubble and reduce for about 15 minutes, stirring all the time. Pass the sauce through a sieve and transfer to a saucepan. Continue to reduce until thick and glossy. Season to taste and serve.