Greek Lamb Shanks

Jenny Skrapaliori-Graves | Last Updated: January 5, 2025

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

Make our Greek Lamb Shanks, and you will be delighted! This recipe is perfect for an Easter gathering or Sunday dinner. It’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 – Kleftiko, Lamb Stew Avgolemono, or Dutch Oven Roast Chicken!

Overview

Why this recipe sings

It’s delicious. 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 shanks—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 wine—always pick a wine you would drink.
Fresh rosemary—this lovely herb is so aromatic and earthy.
Chicken stock—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 sauté the lamb shanks until well browned on all sides.
Transfer the lamb to a plate and discard the liquids from the pot.

Heat the oven to 140°C / 284°F

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.
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 140°C 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.

To thicken the sauce: Mix two tablespoons of all-purpose flour with ¼ 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.

Side dishes for a Greek lamb shank

Potatoes. You can’t go wrong with mashed potatoes. The dish immediately becomes upscale comfort food. Greek roasted lemon potatoes are delicious with the wine sauce.
Rice. Our fragrant Greek pilafi with cranberries, chestnuts and pinenuts is festive and delicious.
Bread. Our Greek peasant bread is divine to dip in the sauce.
Salad. A large traditional lettuce salad will complement this lamb, as this roasted cauliflower steaks with lemon olive oil and capers is a side dish I love with a lamb roast.