Lamb Kleftiko with Roast Potatoes



  • 4 fresh lamb shanks
  • 2 cloves  whole garlic
  • 60ml olive oil
  • salt
  • cracked black pepper
  • 1 cup red wine
  • 4 sprigs fresh rosemary
  • 4 bay leaves
  • 8 whole cloves
  • 6 large potatoes, cut into wedges
  • 50g salted butter


  1. Preheat the oven to 150’C
  2. Rub the lamb with a little olive oil and sprinkle with salt and pepper to taste.
  3. With a sharp knife, pierce the lamb and insert a clove of garlic into the opening.
  4. Heat some olive oil in a frying pan and brown the lamb on both sides until golden brown.
  5. Transfer the lamb and pan juices into a deep baking dish which has been lined with baking paper and drizzle with the red wine, bay leaves and rosemary. Tuck the paper neatly under the lamb to seal it.
  6. Roast on slow heat for about 4-5 hours, turning every hour or so, until all the juices have been absorbed.
  7. For the potatoes, put them into a deep roasting dish and season with salt and pepper. Cover with knobs of butter and some fresh rosemary and pop them into a hot oven (180′) for about 30 minutes, stirring occasionally until crispy.

    Serve with the lamb Kleftiko