What To Know
- The secret lies in slow cooking the lamb in a flavorful broth, often in a sealed container, allowing the meat to become incredibly tender and infused with aromatic flavors.
- The dish is believed to have originated during the Ottoman rule in Greece, when Greek rebels, known as klephts, would hide their lamb in caves to cook slowly over embers, keeping the meat safe from their adversaries.
- Bring the broth to a simmer and cook for 10-15 minutes to reduce and thicken the sauce.
Kleftiko, a traditional Greek dish, is known for its succulent, melt-in-your-mouth lamb shanks. The secret lies in slow cooking the lamb in a flavorful broth, often in a sealed container, allowing the meat to become incredibly tender and infused with aromatic flavors. If you’re looking to impress your guests with a truly authentic Greek feast, this blog post will guide you through the process of how to cook kleftiko lamb shank to perfection.
The Origins of Kleftiko
Kleftiko, meaning “stolen” in Greek, has a fascinating history. The dish is believed to have originated during the Ottoman rule in Greece, when Greek rebels, known as klephts, would hide their lamb in caves to cook slowly over embers, keeping the meat safe from their adversaries. This method of cooking, using low heat and a sealed environment, resulted in incredibly tender and flavorful lamb, which became a symbol of their resilience and resourcefulness.
The Essential Ingredients for Kleftiko Lamb Shank
To recreate this classic dish, you’ll need a few key ingredients:
- Lamb Shanks: The star of the show! Opt for lamb shanks that are at least 1.5 inches thick for the best results.
- Olive Oil: A generous amount of high-quality olive oil is crucial for flavor and browning the lamb.
- Garlic: Fresh garlic adds a pungent and aromatic punch to the dish.
- Onions: Onions provide sweetness and depth of flavor to the broth.
- Red Wine: A good-quality red wine adds complexity and richness to the sauce.
- Lemon: Fresh lemon juice brightens the flavors and balances the richness of the lamb.
- Dried Oregano: A quintessential Greek herb, oregano adds a distinct earthy aroma and flavor.
- Salt and Black Pepper: Seasoning to taste.
Preparing the Lamb Shanks
1. Trim the Lamb: Remove any excess fat or connective tissue from the lamb shanks.
2. Season the Lamb: Generously salt and pepper the lamb shanks on all sides.
3. Brown the Lamb: Heat a generous amount of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the lamb shanks on all sides, ensuring a beautiful golden-brown crust develops. This step is essential for flavor and adds a rich depth to the dish.
Creating the Flavorful Broth
1. Sauté the Aromatics: Once the lamb is browned, remove it from the pot and set aside. Add the chopped onions and garlic to the pot and sauté until softened, about 5 minutes.
2. Deglaze the Pot: Pour the red wine into the pot and scrape up any browned bits from the bottom. This process, known as deglazing, adds extra flavor to the broth.
3. Add the Broth: Pour in enough chicken or beef broth to cover the lamb shanks.
4. Season the Broth: Add the lemon juice, dried oregano, and additional salt and pepper to taste.
Slow Cooking the Kleftiko Lamb Shank
1. Assemble the Dish: Return the browned lamb shanks to the pot.
2. Cover and Cook: Bring the broth to a simmer, then cover the pot tightly with a lid. Transfer the pot to a preheated oven at 325°F (160°C). Cook for 3-4 hours, or until the lamb is incredibly tender and falls off the bone.
3. Check for Tenderness: After 3 hours, check the lamb for tenderness by inserting a fork. It should slide in easily. If it’s not quite tender enough, continue cooking for another 30 minutes to an hour.
Finishing Touches
1. Thicken the Sauce: Once the lamb is cooked, remove it from the pot and set aside. Bring the broth to a simmer and cook for 10-15 minutes to reduce and thicken the sauce.
2. Serve the Kleftiko: Spoon the flavorful sauce over the tender lamb shanks and serve immediately. You can garnish with fresh parsley or a drizzle of olive oil for added flavor and presentation.
Serving Suggestions for Kleftiko Lamb Shank
Kleftiko lamb shank is a hearty and satisfying dish that can be served with a variety of sides:
- Roasted Potatoes: Crispy roasted potatoes complement the rich flavors of the lamb beautifully.
- Greek Salad: A refreshing Greek salad with tomatoes, cucumbers, onions, feta cheese, and olives provides a vibrant contrast to the rich lamb.
- Rice Pilaf: A simple rice pilaf is a classic accompaniment to lamb dishes.
- Pita Bread: Warm pita bread is perfect for dipping into the flavorful sauce.
A Delicious and Satisfying Feast
Cooking kleftiko lamb shank is an investment in time and effort, but the result is a truly exceptional dish that will impress even the most discerning palate. The slow cooking process allows the flavors to meld and deepen, creating a symphony of aromas and textures that will transport you to the sun-kissed shores of Greece.
What You Need to Learn
1. Can I use a slow cooker to cook Kleftiko lamb shank?
Yes, you can use a slow cooker for this recipe. Follow the same steps for preparing the lamb and broth, then transfer the ingredients to a slow cooker and cook on low for 8-10 hours.
2. Can I substitute other meats for lamb?
While lamb is traditional for kleftiko, you can use other cuts of meat, such as beef, veal, or goat. However, cooking times may vary.
3. What if the lamb shank is not tender enough after 4 hours?
If the lamb is not tender after 4 hours, continue cooking for another 30 minutes to an hour, checking for tenderness every 15 minutes. You can also add a small amount of water to the pot if the sauce starts to dry out.
4. Can I make kleftiko ahead of time?
Yes, you can make kleftiko ahead of time. After cooking the lamb, let it cool completely in the broth. Then, store it in an airtight container in the refrigerator for up to 3 days. Reheat the lamb in the oven or on the stovetop before serving.
5. What kind of red wine is best for kleftiko?
A dry red wine with medium tannins, such as Cabernet Sauvignon, Merlot, or Shiraz, is a good choice for kleftiko. You can also use a Greek red wine like Agiorgitiko or Mavrotragano.
