Red Wine Braised Kleftiko
Lamb shanks slow-cooked in parchment with a splash of dry red wine and bay leaves.
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Ingredients
- 4 pieces Lamb shanks
- 1 1/2 cups Dry red wine (Agiorgitiko preferred)
- 1/4 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
Preheat your oven to 160°C (320°F) and prepare four large squares of high-quality parchment paper and kitchen twine.
- 2
Pat the lamb shanks dry and create small incisions with a paring knife, stuffing the garlic slivers deep into the meat.
- 3
In a large bowl, toss the potatoes, carrots, and lamb with olive oil, oregano, salt, and cracked pepper until heavily coated.
- 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
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
Gather the parchment edges and tie tightly with twine to create a sealed pouch (the 'kleftiko' bag), ensuring no steam can escape.
- 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
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.
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