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Lamb Kleftiko

Ultimate Lamb Kleftiko Recipe: Tender Shanks with Feta and Veggies

Discover the ultimate Lamb Kleftiko recipe, featuring tender lamb shanks, feta, and vibrant veggies for a mouthwatering feast.
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Prep Time 10 minutes
Cook Time 3 hours
Additional Time 2 hours
Total Time 5 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 851
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 4 shanks lamb about 400g-500g each
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 3 cloves garlic peeled and minced
  • 1 tablespoon lemon zest zest of 1 lemon
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
Vegetables
  • 600 g waxy potatoes peeled and chopped into large chunks
  • 2 red bell peppers deseeded and chopped into rounds
  • 1 large or 2 small red onion peeled and chopped into chunky wedges
  • 4 large tomatoes quartered
  • 1 tablespoon red wine vinegar
  • 120 ml lamb or chicken stock
  • 2 tablespoons fresh lemon juice approx. the juice from 1 lemon
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ¾ teaspoon black pepper
  • 4 cloves garlic peeled and lightly bashed
  • 3 bay leaves
Top Layer
  • 2 tablespoons olive oil
  • 200 g feta cheese crumbled into chunky pieces
  • 1 tablespoon finely chopped fresh parsley

Equipment

  • Large bowl
  • Roasting tin
  • Baking parchment
  • Oven

Method
 

Marinating the Lamb
  1. In a large bowl, add the olive oil, oregano, thyme, garlic, lemon zest, salt, and pepper. Mix the marinade ingredients together.
  2. Place the lamb shanks in the bowl with the marinade and rub the marinade all over the lamb, ensuring to thoroughly coat each shank. Cover with clingfilm or foil.
  3. Marinate for at least 30 minutes (at room temperature). For the best results, marinate for 2 hours in the refrigerator and remove 30 minutes prior to cooking.
Preparing for Cooking
  1. Preheat the oven to 160C/320F (fan).
  2. Line a large roasting tin with two layers of baking parchment in a crisscross pattern, leaving enough overhang to completely wrap the lamb.
  3. Place the potatoes, peppers, red onion, and tomatoes in the roasting tin.
  4. Drizzle over the red wine vinegar, stock, and lemon juice.
  5. Sprinkle on the oregano, salt, and pepper. Nestle the bashed garlic and bay leaves into the vegetables.
  6. Arrange the lamb shanks on top of the vegetables and spoon any remaining marinade over the top.
  7. Drizzle another 2 tablespoons of olive oil over the lamb and vegetables. Add a good pinch of salt and pepper to each lamb shank.
  8. Seal up the parchment by folding it over so no air can escape.
  9. Place in the oven for 2 hours and 20 minutes.
Finishing Touches
  1. After 2 hours and 20 minutes, carefully open the parchment (hot steam will escape).
  2. Scrunch the parchment down around the sides of the tin and sprinkle over the crumbled feta.
  3. Turn the oven up to 200C/400F (fan) and place back in the oven for a further 30-40 minutes to brown the lamb and vegetables.
  4. Remove from the oven and sprinkle with freshly chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 851kcalCarbohydrates: 42gProtein: 74gFat: 43gSodium: 1141mgFiber: 7gSugar: 9g

Notes

This dish brings back fond memories of family gatherings and creates an unforgettable dining experience with its vibrant flavors and textures.

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