Greek Lamb Kleftiko Stew

Name: Greek Lamb Kleftiko Stew
Prep time: 30 min
Cook time: 3 h 16 min
Total time: 3 h 46 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 lb (1360 g) boneless lamb shoulder, trimmed of thick surface fat, cut into 2-inch (5 cm) chunks; 2 tsp (8 g) kosher salt, Diamond Crystal; use about 1¼ tsp if using fine table salt; 1 tsp (2 g) black pepper, freshly ground; 2 tbsp (6 g) dried Greek oregano, divided in half (1 tbsp to season the lamb, 1 tbsp for the sauce); ¼ cup (60 ml) extra-virgin olive oil; 2 medium (about 10 oz total) (300 g) yellow onions, peeled, each cut into 8 wedges through the root; 8 large cloves (40 g) garlic, peeled and lightly smashed; 2 tbsp (32 g) tomato paste; ½ cup (120 ml) dry white wine, such as Assyrtiko or Sauvignon Blanc; 1 cup (240 ml) low-sodium chicken stock; 2 medium (240 g) lemons, 1 lemon zested then juiced (about 3 tbsp / 45 ml juice); the other cut into ¼-inch (6 mm) rounds, seeds removed; 2 whole (1 g) dried bay leaves; 2 lb (900 g) Yukon Gold potatoes, scrubbed, unpeeled, cut into 1½-inch (4 cm) chunks; 3 medium (about 9 oz total) (250 g) carrots, peeled, cut into 1-inch (2.5 cm) chunks; 7 oz (200 g) Greek feta, from a block in brine, drained and broken into 1-inch (2.5 cm) pieces; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

Tender chunks of lamb shoulder braise in a lemony, garlicky oregano broth with potatoes and carrots, then finish in a hot oven under blistered feta and lemon slices. It has all the flavor of classic kleftiko in a spoonable, saucy stew.

Prep: 30 min
Cook: 3 hr 16 min
Wait: 10 min
Total: 3 hr 56 min
Makes: About 6 generous bowls (roughly 2 quarts / 2 liters)

Jump to recipe ♡ Save

Ingredients

6 servings

3 lb (1360 g) boneless lamb shoulder, trimmed of thick surface fat, cut into 2-inch (5 cm) chunks
2 tsp (8 g) kosher salt, Diamond Crystal; use about 1¼ tsp if using fine table salt
1 tsp (2 g) black pepper, freshly ground
2 tbsp (6 g) dried Greek oregano, divided in half (1 tbsp to season the lamb, 1 tbsp for the sauce)
¼ cup (60 ml) extra-virgin olive oil
2 medium (about 10 oz total) (300 g) yellow onions, peeled, each cut into 8 wedges through the root
8 large cloves (40 g) garlic, peeled and lightly smashed
2 tbsp (32 g) tomato paste
½ cup (120 ml) dry white wine, such as Assyrtiko or Sauvignon Blanc
1 cup (240 ml) low-sodium chicken stock
2 medium (240 g) lemons, 1 lemon zested then juiced (about 3 tbsp / 45 ml juice); the other cut into ¼-inch (6 mm) rounds, seeds removed
2 whole (1 g) dried bay leaves
2 lb (900 g) Yukon Gold potatoes, scrubbed, unpeeled, cut into 1½-inch (4 cm) chunks
3 medium (about 9 oz total) (250 g) carrots, peeled, cut into 1-inch (2.5 cm) chunks
7 oz (200 g) Greek feta, from a block in brine, drained and broken into 1-inch (2.5 cm) pieces
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped

Equipment (6)

5.5- to 6-quart (5- to 6-liter) oven-safe Dutch oven with lid
Large cutting board and sharp chef's knife
Tongs
Wooden spoon
Microplane or fine grater (for lemon zest)
Instant-read thermometer

Steps

Before you start

Position an oven rack in the lower third and preheat to 325°F (165°C) before you start searing. You will raise it to 425°F (220°C) near the end.
Use a 5.5- to 6-quart (5- to 6-liter) oven-safe Dutch oven with a tight-fitting lid. A loose lid lets the liquid evaporate and the lamb dries out.
Buy boneless lamb shoulder with some marbling. Lean cuts such as leg turn dry and stringy in a long braise.
Plan on about 4 hours from start to table. Most of it is hands-off oven time.

1
Prep and season lamb
- Pat the lamb chunks very dry with paper towels.
- In a large bowl, toss them with the kosher salt, black pepper and 1 tablespoon of the dried oregano until evenly coated.
- Cut the onions into wedges, smash and peel the garlic, and zest then juice 1 lemon (set the zest aside for the finish).
- Slice the second lemon into rounds and remove the seeds.
- Cut the potatoes and carrots and keep them ready, as they go in later.
+ Show details− Hide details
Ready when: Lamb surface looks dry and evenly speckled with seasoning.
Tip: Dry meat browns; wet meat steams. Don't skip the paper towels.
2
Sear the lambOven 325°F / 165°C
- Preheat the oven to 325°F (165°C).
- Heat 2 tablespoons (30 ml) of the olive oil in the Dutch oven over medium-high heat until it shimmers.
- Add half the lamb in a single layer with space between pieces.
- Sear without moving for 3 to 4 minutes per side, until deeply browned on at least 2 sides.
- Move to a plate and repeat with the remaining lamb, adding a little more oil only if the pot looks dry.
+ Show details− Hide details
Ready when: Lamb is deep golden-brown and releases easily from the pot, and a brown crust (fond) coats the pot bottom.
Tip: Overcrowding drops the pot temperature and the lamb turns gray instead of browning. Work in two batches.
3
Soften the aromatics
- Reduce the heat to medium.
- Pour off all but about 2 tablespoons of fat from the pot.
- Add the onion wedges and cook, stirring and scraping up the browned bits, for 5 minutes until they begin to soften at the edges.
- Add the garlic and tomato paste and stir for 1 minute until the paste darkens to brick red and smells sweet.
+ Show details− Hide details
Ready when: Onions are translucent at the edges and the tomato paste has turned dark red.
Tip: If the garlic starts to brown, lower the heat. Burnt garlic turns the stew bitter.
4
Deglaze and build sauce
- Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits.
- Simmer for 2 minutes until the wine has reduced by about half and the sharp alcohol smell fades.
- Add the chicken stock, lemon juice, the remaining 1 tablespoon oregano and the bay leaves, and bring to a gentle simmer.
+ Show details− Hide details
Ready when: Liquid is simmering and no browned bits remain stuck to the pot.
5
Braise the lambOven 325°F / 165°C
- Return the lamb and any juices from the plate to the pot and stir so the pieces are mostly submerged.
- Cover with the lid and transfer to the 325°F (165°C) oven.
- Braise for 90 minutes without opening the lid.
+ Show details− Hide details
Ready when: A piece of lamb is starting to become tender when pierced with a fork but is not yet falling apart.
Tip: Make sure the lid sits flat and tight. If it doesn't, cover the pot with foil first, then the lid.
6
Add potatoes and carrotsOven 325°F / 165°C
- Carefully remove the pot from the oven and set it on a heatproof surface.
- Remove the lid (watch for steam) and stir in the potatoes and carrots, pushing them down so they are partly submerged in the liquid.
- Cover and return to the 325°F (165°C) oven for 60 minutes.
+ Show details− Hide details
Ready when: A knife slides easily into the potato with no resistance, and a lamb chunk shreds with a fork. Lamb reads about 195°F (90°C) on an instant-read thermometer.
Tip: If the lamb is still tough, cover and braise for another 15 to 20 minutes and check again.
7
Top with feta and lemonOven 425°F / 220°C
- Remove the pot from the oven and increase the oven temperature to 425°F (220°C).
- Discard the bay leaves.
- Scatter the feta pieces and lemon slices over the top.
- Return the pot uncovered to the oven and roast for 20 minutes.
+ Show details− Hide details
Ready when: Feta is soft with golden edges and the lemon slices are lightly browned and the sauce is bubbling at the edges.
Tip: Handle the pot with oven mitts. The handles and lid are extremely hot.
8
Rest and serve
- Remove the pot from the oven and let it rest, uncovered, for 10 minutes so the sauce thickens slightly.
- Stir in the reserved lemon zest and sprinkle with the chopped parsley.
- Taste the sauce and add a pinch of salt only if needed (the feta is salty).
- Ladle into warm bowls with some of the sauce, a few pieces of feta and a lemon slice.
+ Show details− Hide details
Ready when: Sauce coats the back of a spoon and no longer looks watery.
Tip: Serve with crusty bread for the sauce.

Good to know

Tips

Don't skip the sear. Browning the lamb builds the savory base of the sauce.
Cut the potatoes in large chunks; small pieces collapse and cloud the broth.
Add the lemon juice before braising for depth and the zest at the end for fresh aroma.
Feta is salty, so keep the stock low-sodium and taste before adding extra salt at the end.

Make ahead

Complete the recipe through step 6 (the 60-minute potato braise), cool, and refrigerate in the pot for up to 2 days. To serve, rewarm covered at 325°F (165°C) for 25 minutes, then add the feta and lemon slices and finish as in step 7.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container for up to 4 days. Freezer: up to 3 months (the potatoes soften slightly and the feta turns crumbly). Thaw overnight in the fridge and reheat gently in a covered pot over medium-low heat, adding a splash of stock or water, until steaming hot (165°F / 74°C).

Substitutions

boneless lamb shoulder → bone-in lamb shanks or beef chuck. Use 4 to 5 shanks (about 3 lb) with the same timings. Beef chuck cut into 2-inch pieces also works.
dry white wine → additional chicken stock plus 1 tbsp lemon juice. Use ½ cup (120 ml) stock; the sauce will be slightly less complex.
Greek feta → kefalotyri or halloumi. Both brown nicely. Halloumi is firmer and won't crumble into the sauce.
Yukon Gold potatoes → waxy red potatoes. Use the same weight and size; they hold their shape a little better.