Red Wine Braised Kleftiko

Ingredients

• 4 pieces Lamb shanks
• 1.5 cups Dry red wine (Agiorgitiko preferred)
• 0.25 cup Extra virgin olive oil
• 6 cloves Garlic cloves, slivered
• 4 leaves Dried bay leaves
• 4 sprigs Fresh rosemary sprigs
• 150 grams Kefalotyri or Pecorino cheese, cubed
• 500 grams Baby potatoes, halved
• 1 tablespoon Dried Greek oregano
• 2 pieces Large carrots, thick rounds
• 2 teaspoons Sea salt
• 1 teaspoon Black peppercorns, cracked

Instructions

1. 1

   Preheat your oven to 160°C (320°F) and prepare four large squares of high-quality parchment paper and kitchen twine.

2. 2

   Pat the lamb shanks dry and create small incisions with a paring knife, stuffing the garlic slivers deep into the meat.

3. 3

   In a large bowl, toss the potatoes, carrots, and lamb with olive oil, oregano, salt, and cracked pepper until heavily coated.

4. 4

   Place a portion of the vegetables in the center of each parchment sheet, top with a lamb shank, and add a bay leaf and rosemary sprig to each.

5. 5

   Carefully fold the edges of the parchment upward to create a bowl shape, then pour 3/8 cup of red wine and add a few cubes of cheese into each packet.

6. 6

   Gather the parchment edges and tie tightly with twine to create a sealed pouch (the 'kleftiko' bag), ensuring no steam can escape.

7. 7

   Place the pouches in a deep roasting tin and bake for 3.5 to 4 hours until the meat is completely falling off the bone.

8. 8

   Increase the heat to 200°C (400°F), carefully tear open the tops of the pouches to expose the meat, and roast for another 10 minutes to achieve a deep Maillard crust.