Kleftiko (Lamb shanks), with carrots and polenta
Lamb kleftiko is a traditional Greek dish, usually made by slow-cooking lamb with garlic, herbs, and vegetables. If you’d like to incorporate carrots and polenta into the dish, here is our take on Lamb Kleftiko.
This Dish can feed up to 2-3 people depending on appetite.
Time to prepare: 3 hr 30 min
Ingredients
- 2 Lamb Shanks (Kleftiko)
- 1 Can Vegetable Stock
- 1 Red Onion (diced)
- 150g Peas
- 100g Parmesan (grated)
- 200ml Red Wine
- 1 Leek (sliced into 1cm rings)
- 5 Carrots
- Rapeseed oil
- 2 Tablespoons Plain Flour
- 120g Polenta
- Balsamic Vinegar
- 1 Block of Butter
- 1 Garlic
- Salt
- 1 can Lamb Stock
Method
1.In a large casserole dish, add rapeseed oil and season the lamb Shanks with salt, sear off well in a Saucepan and remove, placing to one side.
2.Add butter, Diced Onion, Leek, and Garlic to the pan and Sweat off well.
3.Now add red wine to the Saucepan, stir and add Lamb stock and bring to a simmer
4.Place the contents of the saucepan (Onion, Leek, Garlic and lamb Stock) into the casserole dish along with the seared Lamb Shanks, Cover and cook for a further 2 hours at 140degrees.
5.After 2 hours, add your carrots to the casserole dish and cook for a further hour. – now its time to start your polenta.
6.In a deep saucepan, add butter and polenta, stir well and gradually add vegetable stock, allowing the polenta to absorb it completely.
7.After 30 minutes, add your peas and parmesan, stir for a further 15 minutes
8.Once the polenta is ready and seasoned, remove the lamb from the oven, ensure it is tender and place onto the polenta with the carrots and ladle the sauce over.