Kleftiko - Greek Slow Cooked Lamb & Potatoes
This recipe shares how to cook kleftiko in a slow cooker (size 6.5L/6 Quarts). The dish can also be cooked in a lidded pot in a conventional oven at 160C/325F/Gas3 for 4-5 hours, but add the potatoes about 1 hour from the end of the cooking time instead of at the start as with the slow cooker method.
Servings 6
Ingredients
- 6 lamb shanks - one per person or around 3kg lamb shoulder, cut into 5cm chunks
- 10 g dried oregano
- 6 garlic cloves crushed
- juice of 1 - 2 lemons
- salt & pepper
- half a mugful of water
- 6 large Cypriot potatoes peeled and cut in half
Instructions
- Place the lamb shanks in a large bowl and season with the oregano, garlic, lemon juice, salt and pepper.
- Pour the water into the slow cooker pot, add the potatoes and the lamb shanks.
- Cover and cook on low for 6 hours, and then turn to high for the remaining 2 hours.
- Serve with a Greek salad
Notes
If you can't find Cypriot potatoes, you can substitute for Desiree potatoes.