We’ve been watching Rick Stein’s “From Venice to Istanbul” cookery programme and thought we’d try his lamb kleftiko. However, we modified the recipe by using lamb shanks instead of leg and we cooked it in the slow cooker.
The lamb shanks were put in the slow cooker along with waxy potatoes, red pepper and tomatoes. We poured lemon juice and olive oil over the lamb and added garlic, oregano and water. We added Feta cheese towards the end. Very tasty.
We enjoyed the leftovers a couple of days later and tried a bottle of Momo Ribero del Duero 2010, a full-bodied Spanish red also from the Wine Society.
This Tempranillo was inky black in the glass with black fruits on the nose. We tasted vanilla sweetness and black fruits from this powerful and smooth wine. It was almost as good with the lamb as the Bordeaux.