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Print this Recipe    Kleftico

Kleftico

4 lamb shanks
1 bottle red wine
mirepoix (roughly cut onion, celery, carrots, and leek)
rosemary, garlic, bay leaf, or other fresh green herbs
salt and pepper to taste

Pour the red wine over the lamb shanks in a large pot with the
other ingredients cover and leave in the fridge for 24 hrs.

Option 1

After 24 hours, put pot on top of stove. Bring to a boil, then
place in oven gas 2 150/300 for about 4 hours. Remove meat, set
aside and keep warm. Pour all the juice through a sieve into another
pot press all the liquid out discard vegetables. Reduce liquid
until it thickens. Place meat into individual dishes or plates.
Pour over sauce and serve with rice and vegetables.

Option 2

After 24 hours, remove meat. Place in individual oven to table
dishes, or make 4 individual foil parcels, adding a few vegetables
and a little of the marinade round the meat. Seal very, tightly so
no moisture escapes. Cook at the above temp and time and serve as
above.

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