Make our Greek Lamb Shanks, and you will be delighted! This recipe is perfect for an Easter gathering or Sunday dinner. Itโ€™s easy! The lamb shanks slow cook in a red wine broth with garlic, rosemary, sea salt, and veggies and are guaranteed to bring a smile to your guests’ faces.

If you love this Slow Cooked Lamb Shanks, you will also love our Leg Of Lamb In A Parcel – KleftikoLamb 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.

Why this recipe sings

  • It’s delicious.ย The Greek lamb shanks are cooked with the same method as our popular red wine beef stew. The meat falls off the bone, and the sauce is divine and excellent for wild bread dipping or over potatoes.
  • It looks fancy, but it’s easy. The prep takes only 15 minutes, including roughly chopping the veggies and browning the lamb. If you haven’t cooked lamb before, this recipe is an excellent place to start.

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 shanksโ€”this cut is from the bottom section of the leg just below the knee. Shanks are juicy and flavorful, with the meat falling off the bone after cooking.
  • Garlic and onion, celery, and carrots.
  • Dry red wineโ€”always pick a wine you would drink.
  • Fresh rosemaryโ€”this lovely herb is so aromatic and earthy.
  • Chicken stockโ€”veggie stock works just as well.
  • Dried oregano(not shown above), bay leaves, sea salt, freshly ground pepper, and extra virgin olive oil.

How to make Greek lamb shanks

Three lamb shanks in a pot, browning in olive oil.

Season the lamb with sea salt and freshly ground pepper and some dried oregano.
Place an oven-proof pot over high heat, add olive oil, and sautรฉ the lamb shanks until well browned on all sides.ย 
Transfer the lamb to a plate and discard the liquids from the pot.

Heat the oven to 140ยฐC / 284ยฐF


Carrots, celery and wine in a pot with a wooden spoon.

Pour in the olive oil. Add the onion, garlic, celery and carrots. Cook for 3-5 minutes, stirring occasionally.ย 
Add the tomato paste and continue to cook for 2-3 minutes, stirring occasionally.
Pour in the wine and deglaze the pan; cook on high until the alcohol has evaporated, about 3 minutes.

mamb shanks in wine broth with vegetables and garlic.

Return the lamb and the stock and bring to a boil. Reduce the heat, add the rosemary and bay leaves, cover the pot, and place in the oven.


Lamb shanks in wine sauce with a wooden spoon.

Cook, covered in the oven at 140ยฐC until the lamb is tender and falls off the bone, about 3 hours.

Strain the stock through a sieve into a saucepan and cook on high heat until the sauce has thickened, about three hours.

A Greek lamb shank over mashed potatoes in a plate, on a table with a cloth napkin.

Side dishes for a Greek lamb shank

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A Greek lamb shank over mashed potatoes in a plate, on a table with a cloth napkin.

Greek Lamb Shanks

by Jenny | The Greek Foodie
Our Greek Lamb shank recipe is perfect for anย Easter gathering or Sunday dinner. The lamb shanks slow cook in a red wine broth with garlic, rosemary, sea salt, and veggies and are guaranteed to bring a smile to your guests' faces.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Cuisine Greek
Servings 4
Calories 506 kcal

Equipment

  • oven proof pot like a dutch oven

Ingredients
  

  • 3 lbs lamb shanks
  • ยผ cup extra virgin olive oil plus more for browning
  • 1 cup onion roughly chopped
  • 1 large carrot roughly chopped
  • 2 celery stalks roughly chopped
  • 2 tablespoons tomato paste
  • 5-6 garlic cloves
  • โ…” bottle red wine
  • 3 cups chicken stock
  • fresh rosemary
  • sea salt
  • freshly ground pepper
  • 2 tablespoons all-purpose flour optional

Instructions
 

  • Heat the oven at 140ยฐC / 284ยฐF
  • Season the lamb with sea salt and freshly ground pepper and some dried oregano.
    Place an oven-proof pot over high heat, add olive oil, and sautรฉ the lamb shanks until well browned on all sides.
    Transfer the lamb to a plate and discard the liquids from the pot.
  • Pour in the olive oil. Add the onion, celery and carrots. Cook for 3-5 minutes, stirring occasionally.
    Add the tomato paste and continue to cook for 2-3 minutes, stirring occasionally.
    Pour in the wine and deglaze the pan, cook on high until alcohol has evaporated, about 3 minutes..
  • Return the lamb and the stock and bring to a boil. Reduce the heat, add the rosemary and bay leaves, cover the pot, and place in the oven.
  • Cook, covered in the oven at 140ยฐC / 284ยฐF until the lamb is tender and falls off the bone, about 3 hours.
    Strain the stock through a sieve into a saucepan and boil until the sauce has thickened. See recipe notes for thickening the sauce

Notes

  • To thicken the sauce:ย  Mix two tablespoons of all-purpose flour with ยผ cup of the sauce from the pot until fully dissolved. Then, pour this mixture into the simmering sauce while stirring rapidly until completely blended. Allow it to simmer for 4-5 minutes or until it thickens to your desired consistency.
  • You can cook the lamb shanks on the stove on low.
ย 
ย 
The nutritional analysis is only an estimate based on available ingredients and the recipeโ€™s preparation.ย 

Nutrition

Calories: 506kcalCarbohydrates: 20gProtein: 36gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 102mgSodium: 450mgPotassium: 891mgFiber: 2gSugar: 7gVitamin A: 2688IUVitamin C: 7mgCalcium: 53mgIron: 4mg
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Greek Lamb Shanks

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