German Style Braised Bok Choi with Kleftiko
A hearty and flavorful German-inspired braise featuring tender bok choi and rich kleftiko. Perfect for a cold winter evening.
Ingredients
- ●1 (2-pound) leg of lamb kleftikobone-in
- ●2 bunches bok choiseparated into individual florets
- ●4 cloves garlicminced
- ●2 tablespoons olive oildivided
- ●2 tablespoons all-purpose flourfor dusting
- ●1 cup white winedry
- ●1 cup beef brothlow-sodium
- ●2 tablespoons tomato pasteconcentrated
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the kleftiko with salt and pepper. Dust with flour, shaking off excess.
- 3
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the kleftiko until browned on all sides, about 5 minutes. Remove from pot and set aside.
- 4
Add the remaining 1 tablespoon of olive oil to the pot. Add the minced garlic and cook until fragrant, about 1 minute.
- 5
Add the bok choi florets to the pot and cook until slightly wilted, about 5 minutes.
- 6
Add the white wine to the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook until the liquid has almost completely evaporated, about 5 minutes.
- 7
Add the beef broth and tomato paste to the pot. Stir to combine.
- 8
Return the kleftiko to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is tender and falls apart easily.
- 9
Remove the pot from the oven and let rest for 10 minutes before serving.