These Greek Lamb Shanks are pure comfort. Fall-apart tender, richly flavored, and incredibly easy to make. The shanks slow-cook in a red wine broth with garlic, rosemary, sea salt, and vegetables until the meat softens to buttery perfection. It’s the kind of dish that fills the kitchen with the most irresistible aroma and brings everyone straight to the table.

Whether you’re serving them for Easter, a cozy Sunday dinner, or a special gathering, this slow-cooked Greek lamb is guaranteed to impress. Simple ingredients, low effort, and big flavor — exactly what Greek home cooking is all about.

If you love these Slow Cooked Lamb Shanks, you will also love our Leg Of Lamb In A Parcel – Kleftiko, Lamb Stew Avgolemono, or Dutch Oven Roast Chicken!

A Greek lamb shank over mashed potatoes in a plate, on a table with a cloth napkin. — Our Greek lamb shanks are served over creamy mashed potatoes.

Overview

Why you will love this recipe

IT’S UNBELIEVABLY DELICIOUS – These Greek lamb shanks use the same slow-cooking method as our popular red wine beef stew. The meat literally falls off the bone, and the rich, aromatic sauce is perfect for dipping crusty bread or spooning over potatoes.
IT LOOKS FANCY BUT IS TRULY EASY – Prep takes about 15 minutes — just a quick chop of the veggies and a simple browning of the lamb. After that, the oven does all the work.
GREAT FOR BEGINNERS – If you’ve never cooked lamb before, this recipe is the perfect place to start. The slow-cook method makes the meat tender, forgiving, and full of flavor every single time.

Here is what you need

Lamb shanks, celery, carrot, onions, wine, garlic, broth, olive oil, sea salt, pepper and tomato paste on a wooden surface.

Lamb shanks – A flavorful cut from the lower leg, rich in collagen and perfect for slow cooking. The meat becomes incredibly tender and falls off the bone.
Garlic and onion, celery, and carrots – The classic aromatic base that builds deep flavor as the lamb braises.
Dry red wine – Choose one you enjoy drinking; it reduces into a rich, savory sauce.
Fresh rosemary – Earthy, aromatic, and essential for that Greek comfort-food vibe.
Chicken stock – Vegetable stock works just as well if you prefer it.
Dried oregano (not shown above), bay leaves, sea salt, freshly ground pepper, and extra virgin olive oil – Simple Greek staples that round out the flavor beautifully.

Step by step

A few grape leaves in a pot filled with water.

Step 1. Brown the Lamb: Season the lamb shanks generously with sea salt, freshly ground pepper, and a sprinkle of dried oregano.
Heat an oven-proof pot over high heat, add a little olive oil, and brown the lamb on all sides until deeply golden. This step builds the base flavor for the entire dish.

Transfer the browned shanks to a plate and carefully discard any excess fat or liquids from the pot.

Preheat the oven to 140°C / 284°F.

Step 2. Build the Flavor Base: Add a little olive oil to the pot. Stir in the onion, garlic, celery, and carrots, and cook for 3–5 minutes until they soften slightly.
Add the tomato paste and cook for 2–3 minutes more, stirring occasionally, to deepen the flavor.

Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom. Let it cook on high heat for about 3 minutes, just until the alcohol cooks off.

Step 3. Add the Lamb & Braising Liquid: Return the lamb shanks to the pot and pour in the stock. Bring the mixture to a boil, then reduce the heat. Add the rosemary and bay leaves, cover the pot, and transfer it to the oven.

Step 4. Slow-Cook the Lamb: Cook the lamb, covered, in the oven at 140°C / 284°F until it is very tender and falls off the bone — about 3 hours.

Once done, carefully strain the braising liquid through a sieve into a saucepan. Cook it over high heat until the sauce reduces and thickens to your liking.

How to Thicken the Sauce

If you prefer a thicker, richer sauce, whisk 2 tablespoons all-purpose flour with ¼ cup of the hot braising liquid until completely smooth.
Slowly pour this mixture into the simmering sauce while stirring continuously. Let it cook for 4–5 minutes, or until it reaches your desired thickness.
Gluten-free option: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir it into the simmering sauce and cook for 1–2 minutes, just until thickened.

Side dishes for a Greek lamb shank

Potatoes — You can’t go wrong here. Creamy mashed potatoes make the dish feel like upscale comfort food, and Greek roasted lemon potatoes pair beautifully with the rich wine sauce.
Rice — Our fragrant Greek pilafi with cranberries, chestnuts, and pine nuts is festive, flavorful, and perfect for soaking up the sauce.
Bread — A warm loaf of Greek peasant bread is divine for dipping into the braising juices. Simple, rustic, and impossible to resist.
Salad — A big, crisp traditional Greek lettuce salad cuts through the richness of the lamb. Roasted cauliflower steaks with lemon, olive oil, and capers are another favorite pairing — bright, tangy, and a great contrast to the slow-cooked meat.

FAQs

Yes. Lamb shoulder works beautifully. Cut it into large chunks and follow the same steps and cooking time.

Yes. Substitute the wine with extra stock and a splash of lemon juice or balsamic vinegar to add brightness.

Absolutely. Brown the lamb shanks first, then transfer everything to a slow cooker. Cook on LOW for 7–8 hours or until the meat falls off the bone.

Storage and reheating

Slow-cooked lamb shanks keep well, and the flavors deepen overnight.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
The sauce may thicken as it cools — that’s normal.

Reheating: Warm the lamb gently in a covered pot on low heat or in the oven at 150°C / 300°F until heated through. Add a splash of stock or water if the sauce has thickened too much.

Freezing: Lamb shanks freeze well. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.