KLEFTIKO

4-8 goat or lamb shanks,

depending on size sea salt and ground pepper

100ml extra virgin olive oil

200ml dry white wine

6 garlic cloves

2 onions, sliced

3 sprigs fresh oregano

2 lemons

4 waxy potatoes, peeled, cut

lengthways into wedges 4 tomatoes, halved

200 grams feta, broken into pieces

One oven tray or casserole.

Season the shanks well a few hours before cooking. Heat half of the olive oil over high heat in a heavy-based pan and sear the shanks until browned all over. Add to the tray and deglaze the pan with dry white wine, and add the liquid to the tray.

Add a few bashed garlic cloves, onion and fresh oregano.

Squeeze the lemons over the meat and add the squeezed halves to the tray. Pour the remaining oil over everything and seal the tray tightly with tin foil. Place in the oven at 180°C for 2 hours.

Add the potatoes, tomatoes and feta to the pan. Toss to coat in oil and juices and return to the oven for 40 minutes, or until the meat is falling off the bone. Serve in a shallow bowl with flat bread to mop up the juices. SERVES 4