Lamb kleftiko
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Skip to ingredients
- 1 large lemonjuiced
- 100ml extra-virgin olive oil
- 175ml dry white wine
- tsp black peppercornscrushed to make ½ tsp
- 4 cloves garlicpeeled and left whole
- 2 tsp dried oregano
- 1 tsp ground cumin
- 4 lamb shanks
- 1 tsp sea salt flakes
- 1 large ripe tomatocut into quarters
- 1 cinnamon stick
- 750g waxy potatoespeeled and cut into bite-sized cubes
- a handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal694
- fat43.6g
- saturates12.4g
- carbs29.7g
- sugars2.4g
- fibre3.5g
- protein31.6g
- salt1.5g
Method
step 1
Put the lemon juice, 2 tbsp oil, wine, pepper, garlic, oregano and cumin into a blender and whizz. Put the shanks into a bowl, pour over the marinade and massage well to coat. Cover and chill for at least 1 hour but preferably overnight.
step 2
Heat the slow cooker to high or low, depending on desired cooking time.
step 3
Put the meat, marinade, salt, tomato and cinnamon stick into the slow cooker. Cover with the lid and cook for 3-4 hours on high, or 6-8 hours on low until completely tender.
step 4
When the lamb is cooked through and completely tender, brown the potatoes in 3 tbsp of olive oil in a frying pan over a medium-high heat until they begin to colour and soften.
step 5
Remove the lamb from the slow cooker, put on a plate and cover tightly with foil.
step 6
Add the browned potatoes to the slow cooker and mix well. Cover and continue cooking for another 45 minutes-1 hour or until the potatoes are cooked and very soft. Add the lamb back to the slow cooker to heat through once more. Check the seasoning, adding more if necessary.
step 7
Serve with crusty bread and a green salad.
