...

Greek Lamb Shanks Kleftiko

Looking for an easy and impressive dinner that is packed with flavour? Look no further! My Kleftiko-style Greek Lamb Shanks Recipe is incredibly delicious and fall-off-the-bone tender.

Some of the happiest years of my life have been spent on the beautiful Mediterranean island of Cyprus. Long sun-drenched days roll into balmy summer evenings spent with friends with good food, wine and music. 

Cypriot food is a lovely mixture of Greek and Turkish influences. Both cultures have influenced the island cooks, but one of the most popular recipes is Greek-style lamb shanks or Kleftiko

Incredibly tender and juicy, this meal bursts with flavour and makes a spectacular dinner party feast for a special occasion.

Greek Lamb Shank in parchment paper with potatoes, olives, tomatoes and onions.

What is Kleftiko?

Kleftiko is a method of cooking meat, usually lamb or goat, in an underground pit. It’s named after the Klephts or thieves, a group of anti-Ottoman highwaymen who lived in the Greek mountains. 

Having no flocks, they would steal a goat or sheep and then cook it in an underground pit to avoid detection. This clever cooking method not only hid the smell and smoke from the meat but made it incredibly delicious, no wonder it is so popular!

Some restaurants in Cyprus still cook meat like this, which makes for a fantastic party. But before you get the shovel out and start digging up the back yard, but there is a simple way to create your own Kleftiko at home.

Why this recipe works 

To recreate Kleftiko in the home oven, the trick is to wrap the lamb, vegetables and flavourings in a parcel of baking parchment paper. This is how I was taught to make it in Cyprus and it is completely fool proof.

This cooking method (en papillote) traps all the moisture and flavour into the meat, making this tougher cut fall off the bone delicious. 

Ingredients

To make my Greek Lamb Shanks Recipe, you’ll need the following main ingredients:

  • Lamb Shanks: You can make Kleftiko with larger cuts of lamb like the leg or shoulder, but I prefer shanks. This cut of meat can be packaged up individually and are a little easier on the wallet than a big lamb roast.
  • Rosemary, thyme, garlic and lemon: These aromatics add all the flavour to the finished dish.
  • Potatoes, tomatoes, olives and red onion: Cooking alongside the lamb in the parcel, they soak up plenty of delicious flavours. Use waxy potatoes for best results.
  • Feta: I first tried Kleftiko with feta cheese on the island of Santorini and have never looked back! It melts into the sauce and adds a gorgeous tanginess to the finished dish.

The recipe card at the bottom of the page contains the complete ingredient list and instructions.

Greek Lamb Shank in parchment paper with potatoes, olives, tomatoes and onions.
A drizzle of honey makes the lamb extra sweet and delicious!

How to make Greek Lamb Shanks

One of the best things about this lamb shank recipe is that it is so easy! There are only 4 main steps.

  • First (and this is optional), marinade the lamb shanks with olive oil, lemon juice and garlic. You can do this the night before cooking if you like.
  • Next, brown the lamb shanks well in a skillet. Because the lamb is wrapped for most of the cooking time, it’s essential to get lots of colour on the meat before they go in the oven.
  • To cook, place the lamb shanks on a double layer of baking parchment paper, surround them with the vegetables and aromatics, seal them up and bake for around 2 hours.
  • Lastly, open up the lamb packages and turn the heat up for 15 minutes to crisp up the top of the meat. Serve in the packages at the table for extra wow-factor. The perfect meal!

‘Frenching’ Lamb Shanks

I like to ‘French’ my lamb shanks for the most beautiful presentation. To French your shanks, trim the meat away from the bone around 2.5cm (1 in.) from the end.

FREQUENTLY ASKED QUESTIONS

Can I make Kleftiko with a different cut of lamb for a larger crowd?

Yes! You’ll need to put it on a big oven tray and wrap it well. Lamb leg or lamb shoulder typically needs much longer. For a 2 kilo / 4 lb. piece of lamb, you’re looking at around 4 hours of oven time.

How can I tell if the lamb is cooked?

If you follow the recipe, the lamb will definitely be cooked after this long in the oven! To test, open one of the packages (yours) and use a fork to pull on the meat. When cooked, it should come easily away from the bone.

Do I need to remove the silver skin from the lamb shanks?

No, these connective tissues will break down while cooking.

Greek Lamb Shank in parchment paper with potatoes, olives, tomatoes and onions.

What to serve with Greek Lamb Shanks

Though this is a complete meal in one package, no Greek table is complete without a a big, fresh Greek salad and some homemade Tzatziki. For dessert, some Revani / Kalo Prama (lemon semolina cake) or Baklava is always a treat. Click here for more Greek recipes!

Greek Lamb Shank in parchment paper with potatoes, olives, tomatoes and onions.
Greek Lamb Shank in parchment paper with potatoes, olives, tomatoes and onions.

Greek Lamb Shanks Kleftiko

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes

Looking for an easy and impressive dinner that is packed with flavour? Look no further! My Kleftiko-style Greek Lamb Shanks Recipe ticks all the boxes. Perfect for a special occasion!

Ingredients

for the marinade:

  • 3 garlic cloves
  • 3 Tbsp olive oil
  • juice of 1 lemon
  • splash of white wine
  • 1 cinnamon stick
  • 2 sprigs rosemary

for the lamb:

  • 4 x 350g (12 oz.) lamb shanks
  • 1 Tbsp vegetable oil
  • 1 Tbsp butter
  • 20 kalamata olives
  • 8 smallish new potatoes, sliced thickly
  • 4 cloves garlic, roughly chopped
  • 2 red onions, sliced
  • 250g (½ lb.) cherry tomatoes, halved
  • small bunch of fresh rosemary, leaves chopped
  • small bunch of fresh thyme or fresh oregano, leaves stripped
  • juice of 1 lemon
  • 2 Tbsp extra virgin olive oil
  • 250g (½ lb.) Feta cheese
  • 2 Tbsp honey
  • sea salt and black pepper

Instructions

  1. MARINATE MEAT: Up to 24 hours before cooking, crush the garlic cloves with the side of a knife, leaving them whole. Stir together with the olive oil, lemon, cinnamon and a few grinds of salt. Transfer to a freezer bag, add the lamb shanks, then seal and put in the fridge.
  2. BROWN SHANKS: Remove lamb shanks from the fridge at least 30 minutes before cooking. Heat the oil and butter in a large skillet or frying pan over medium-high heat. Pat the lamb shanks dry with a paper towel, then brown well on all sides for at least 5 minutes.
  3. PREPARE: Heat the oven to 180°C / 350°F / Gas 4 with a rack in the lower third. Stir together the kalamata olives, potatoes, garlic, red onions, cherry tomatoes, rosemary, thyme, lemon juice and olive oil in a large bowl. Season well with salt and pepper.
  4. ASSEMBLE: Lay two long pieces of baking parchment paper in a cross on the bench top. Place one of the seared lamb shanks on top, then surround it with a quarter of the vegetable mixture. Crumble over some feta cheese and drizzle with honey. 
  5. SEAL PARCELS: Bring up the sides of the paper to make a parcel and tie it with kitchen string or twine. You need to be able to undo this eventually! Fold together any loose edges, then transfer to an oven tray, repeating with all shanks.
  6. ROAST: Roast in the preheated oven for 2 hours. After two hours, remove the shanks from the oven and turn it right up to 220°C / 425°F / Gas 7. Undo the strings, open up the parcels and return to the oven for 10 minutes.
  7. SERVE: To serve, lift the parcels onto plates, slide out the bottom piece of parchment paper and trim the top sheet to size. The bone will keep the meat nice and hot so take your time. Drizzle over a little more honey if you like, then serve with a fresh Greek Salad and a bowl of Tzatziki.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 453Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 15mgSodium: 252mgCarbohydrates: 45gFiber: 5gSugar: 14gProtein: 6g

Nutrition is calculated automatically and may not always be accurate.

If you enjoyed this recipe, please leave a star rating in the recipe card and share it using the buttons below so that others can find it too!

SHARE THIS RECIPE:
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author and food photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 293

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe