Kleftiko Style Lamb Shanks: A Culinary Adventure into Greek Tradition

Indulge in the delectable flavors of the Mediterranean with this authentic recipe for Kleftiko Style Lamb Shanks. This traditional Greek dish transports you to the bustling streets of Athens, where succulent lamb is slow-cooked until fall-off-the-bone tender.

Origin and History

Kleftiko, meaning "stolen meat," originated from the Ottoman era when Greeks would hide their livestock from invading forces. They buried the meat in underground ovens, covered it with embers, and cooked it slowly over several hours. This technique ensured the meat remained tender and juicy while producing a distinctively smoky flavor.

Ingredients for Success

To recreate this culinary masterpiece, gather the following ingredients: - 4 lamb shanks - 1 cup red wine - 1 cup chicken stock - 1 cup chopped tomatoes - 1/2 cup chopped onions - 1/2 cup chopped garlic - 1/4 cup olive oil - 1 tablespoon dried oregano - 1 tablespoon dried thyme - 1 teaspoon ground cumin - 1 teaspoon ground coriander - Salt and black pepper to taste

Culinary Instructions

1. Preheat your oven to 325°F (163°C). 2. In a large bowl, combine the red wine, chicken stock, tomatoes, onions, garlic, olive oil, oregano, thyme, cumin, coriander, salt, and pepper. Mix thoroughly. 3. Place the lamb shanks in a Dutch oven or roasting pan. Pour the marinade over the meat, ensuring it is fully immersed. 4. Cover the pot or pan tightly with foil. 5. Roast in the preheated oven for 3-4 hours, or until the meat is tender and easily pulls away from the bone.

Serving Suggestions

Serve your Kleftiko Style Lamb Shanks with a side of roasted potatoes, grilled vegetables, or a fresh and zesty Greek salad. Pair it with a full-bodied red wine to complement the rich flavors of the dish.

Tips for the Perfect Kleftiko

- Use high-quality lamb shanks for optimal flavor and tenderness. - Marinate the meat for at least 4 hours, preferably overnight, to allow the flavors to penetrate. - Cover the pot or pan tightly with foil to create a steamy environment that will enhance the juiciness of the meat. - Check the meat regularly towards the end of the cooking time to ensure it does not overcook and become dry. - Allow the lamb shanks to rest for 15-20 minutes before serving to let the juices redistribute.