Kleftiko

Method

Heat the olive oil in a large heavy-bottomed pot and brown the lamb shoulder pieces on all sides in batches, then set aside. In the same pot, sauté the onions and garlic until softened, then add the tinned tomatoes, red wine, oregano, bay leaves, cinnamon stick, salt and pepper. Return the lamb to the pot and stir well to combine. Cover the pot with parchment paper, then place the lid on top to seal it completely, creating a steam-sealed environment. Braise in a preheated 160°C oven for three to four hours until the meat is incredibly tender and falls apart easily. About 15 minutes before serving, scatter the crumbled feta cheese over the top and let it soften in the residual heat. Garnish with fresh parsley and serve directly from the pot with crusty bread to soak up the rich sauce.