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LAMB SHANK

WHAT TO SERVE WITH LAMB SHANK 

Pot Roast Lamb Shank or Greek Kleftiko: literally meaning "in the style of the Klephts", It is said that the Klephts, bandits of the countryside who did not have flocks of their own, would steal lambs or goats and cook the meat in a sealed pit to avoid the smoke being seen. The terms kleptomania and kleptocracy are derived from the same Greek root kléptein, "to steal".

Kalon taxidi, as they say in Greek. May you have a pleasant journey!

Serves 6

Lamb Shank

6 small lamb hind shanks, each weighing between 350-400 g (12 - 14 oz)

6 large garlic cloves coarsely chopped

2 onions, peeled and quartered

1.5 kg (3 lb) potatoes peeled and chopped

3 tablespoons sunflower oil

4 sprigs of fresh Rosemary

2 lemons, halved and pips removed

2 cups vegetable stock

Salt and freshly ground black pepper

1 cup dry white wine

1 can - 400 g (14 oz) chopped tomatoes​

  • Pour the oil into the pot and bring to high heat.

  • Salt and pepper the 6 shanks and then brown them in the pot. When brown remove the shank from the pot and place in a bowl.

  • Deglaze the pot by adding the wine and stock and scraping the bottom with a wooden spoon. Bring liquid to the boil. Add the potatoes and the shanks.

  • Sprinkle garlic into the pot. Squeeze the juice of the lemon into the liquid and drop the four pieces of lemon into the juice with the shanks. Add the quartered onion pieces. Add the chopped tomato with their juice.

  • Let it bubble for about 20 minutes.

  • Preheat oven to 150°C (300°F)

  • Transfer the pot to the preheated oven for about 3 hours. When ready, the lamb should now be as soft as butter. 

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TIPS

* Cook the lamb shanks before your guests arrive, as you will have a prepared meal and no need to make them wait if it takes longer to cook. Just bring the pot on the stove and let it warm up.

* You will need a very big pot to cook all the lamb shanks together, if not big enough, use a baking tray and cover tightly with aluminium foil.

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