Kleftiko Recipe

How to make it

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• Preheat the oven to 160C/325F/Gas Mark 3.
• Tear off two pieces of strong tin foil (aluminum foil) big enough to wrap around a lamb shank, with a bit extra to spare for 'scrunching' into a seal.
• In the middle of each piece of foil, put a pinch of cumin seeds, a bay leaf, a good pinch of thyme, a good pinch of oregano, a quarter teaspoon of cinnamon, and a pinch of salt.
• Place a lamb shank on top of the seasonings.
• Drizzle each shank with a little oil.
• Sprinkle each shank with another small pinch of cumin seeds, a little more thyme, and a little more oregano.
• Draw up the edges of the foil and carefully 'scrunch' together to seal the foil into a parcel. Make sure the seal is tight all the way along, as this will ensure all the meat juices are kept inside. I sometimes wrap them with two layers of foil but if your foil is good and strong, one layer should do it.
• Place the foil parcels into a roasting tin just big enough to hold them snugly, and cover the whole tin with another piece of foil. Scrunch this down tightly all round the edge.
• Just pop them in the centre of the preheated oven and leave them for 3 hours.
• Carefully unwrap the parcels, but do not remove the meat from the foil. The meat will be falling off the bone and sitting in a pool of delicious juice.
• I just set each opened foil parcel on a plate, with some potatoes and veg beside it.

Defrosting!   Close

Preparing the foil   Close

Add meat and more herbs...   Close

Wrap it really tight...   Close

Into the baking tin   Close

Get your 5 a day!   Close

Pop it in the oven   Close

Serve   Close

All finished...   Close