Main Courses Recipes - Kleftiko Recipe

Ingredients

• 4 lamb shanks

• Salt and pepper

• 5 tablespoons olive oil

• 450g/1lb onions (thinly sliced)

• 4 garlic cloves (crushed and chopped)

• 300ml/1/2pt dry white wine

• 450g/1lb canned chopped plum tomatoes

• 1 bay leaf

• 1 teaspoon dried oregano

Serves 4

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Method:

1. Rub the lamb shanks with salt and pepper, then brown them allover in a frying pan in 3 tablespoons of the olive oil. Put into a casserole dish with a tight fitting lid.

2. Add some more olive oil to the frying pan and, over a low heat, sweat the onions until soft and translucent. Add the garlic and fry for 2 minutes, then transfer to the casserole dish, distributing around the shanks.

3. Over a high heat, deglaze the pan with the wine, stirring and scraping, then pour over the lamb. Add the tomatoes with their liquid, the bay leaf and oregano.

4. Bring to the boil, put on the lid and lower the heat to summer. After 1 1/2 hours, test that the meat is done. If not, continue cooking until it is tender.

5. Remove the shanks and keep warm on serving plates. Discard the bay leaf and transfer the tomato and onion mixture to a blender or food processor. Blitz briefly and pass through a sieve. Spoon the sauce around the shanks and serve.