Make our Greek Lamb Shanks, and you will be delighted! This recipe is perfect for an Easter gathering or Sunday dinner. Itโs 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!

Why this recipe sings
Here is what you need

- Lamb shanksโthis 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 wineโalways pick a wine you would drink.
- Fresh rosemaryโthis lovely herb is so aromatic and earthy.
- Chicken stockโveggie 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

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

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.

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 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: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.

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.
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Greek Lamb Shanks
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.