Kleftiko Recipe

Preheat and season

Preheat oven to 160°C (320°F). Pat the lamb shanks dry with paper towel. Rub each shank with 1 1/2 tsp salt and a pinch of black pepper and 1/2 tsp dried oregano. Set aside.

Brown the shanks

Heat a large, heavy ovenproof Dutch oven over medium-high heat. Add 2 tbs olive oil. When shimmering, brown the shanks in batches (about 4–5 minutes per side) until deep golden — do not overcrowd. Transfer browned shanks to a plate.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tbs olive oil to the pot. Add sliced onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and remaining dried oregano; cook 1 minute until fragrant.

Deglaze

Stir in tomato paste and cook 1–2 minutes to remove raw taste. Pour in the white wine to deglaze, scraping up browned bits from the bottom. Let wine reduce by half, about 2–3 minutes.

Add tomatoes and stock

Add crushed tomatoes, passata, sugar, bay leaves and the stock. Stir to combine and bring to a gentle simmer. Taste and adjust seasoning with remaining salt and pepper as needed.

Braise

Return the lamb shanks to the pot, nestling them into the sauce so they are partially submerged but not fully covered (the sauce will keep them moist). Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the meat is very tender and pulling away from the bone. Check at 90 minutes: if the sauce is reducing too quickly, add 50–100 ml hot water or stock.

Finish the sauce

When shanks are tender, remove the pot from the oven. Transfer the shanks to a tray and tent with foil. Place the pot on the stovetop over medium heat and simmer the sauce for 6–10 minutes to thicken slightly. Stir in chopped parsley and lemon zest. Adjust seasoning with salt, pepper and a squeeze of lemon juice to brighten the sauce.

Cook potatoes

While the lamb is braising (start at about the 60–75 minute mark), place peeled and cut potatoes in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a rolling boil, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes.

Drain and mash

Drain potatoes well and return to the hot pot for a minute to evaporate excess moisture. Warm the milk and butter together until butter melts (microwave or small saucepan). Mash potatoes using a potato masher or ricer until mostly smooth. Gradually add warm milk-butter mixture and continue to mash until creamy. Season with 1 tsp salt (adjust to taste), 1/2 tsp black pepper, and 1 tsp olive oil for silkiness. Do not overwork to avoid gluey texture.

Keep warm

Keep mashed potatoes warm covered until ready to plate. If they thicken too much, stir in a splash of warm milk before serving.

Plate 1 lamb shank per serving on a bed or side of mashed potatoes. Spoon a generous amount of the tomato-vegetable braising sauce over and around the shank, making sure some vegetables and sauce pool on the plate.

Garnish with a sprinkle of chopped fresh parsley and a small drizzle of olive oil or a few leaves of fresh oregano/thyme. Serve with lemon wedges on the side for optional extra brightness.

Leftovers: refrigerate sauce and lamb separately. Reheat gently on the stove over low heat, adding a splash of stock or water if needed.