Lamb kleftiko — slow-roasted lamb in parchment

Ingredients

• 4 lamb shanks
• 4 medium potatoes, cut into chunks
• 2 red onions, sliced
• 6 garlic cloves, sliced
• 2 lemons (juice of both, zest of one)
• 4 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 200 ml white wine
• 200 ml lamb or chicken stock
• Salt and pepper

Method

1. Season the lamb shanks generously with salt, pepper and the lemon zest.
2. Heat 2 tbsp olive oil in a heavy pan. Sear the shanks on all sides until deep golden. Remove.
3. In the same pan, soften the onions and potatoes for 5 minutes. Add the garlic and herbs, stir 30 seconds.
4. Lay out 4 large sheets of baking parchment (or foil). Divide the potatoes and onions between them. Top with a lamb shank per parcel.
5. Drizzle each with lemon juice, olive oil, wine and stock. Season.
6. Wrap tightly into parcels, sealing well so no steam escapes.
7. Bake at 160°C for 3 hours — the meat should be falling off the bone.
8. Rest parcels 10 minutes, then open at the table for the full drama.

Tip: If you don’t have parchment, foil works fine — just double-wrap to keep the steam in.