Greek-Style Braised Lamb Shanks

Why You’ll Love This Recipe

I love this recipe because it feels hearty, comforting, and elegant all at once. The combination of oregano, cinnamon, allspice, garlic, and tomato creates a rich Mediterranean flavor that makes the lamb incredibly satisfying.

I also like that the slow braising process creates tender meat with very little effort once everything is in the oven.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lamb Shanks

4 lamb shanks
1/4 cup olive oil
Salt and black pepper
1½ cups pearl onions, peeled
2 celery sticks, diced
4 garlic cloves, minced
1 cup red wine
1 teaspoon dried oregano
1 teaspoon paprika
2 teaspoons garlic powder
1/2 teaspoon ground allspice
2 cinnamon sticks
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 bay leaves
4 cups chicken broth
28 oz tomato sauce
Fresh parsley, for garnish

Mashed Potatoes

2 lbs Yukon Gold potatoes, peeled and chopped
1/2 cup unsalted butter
1 to 1½ teaspoons salt
1/4 teaspoon ground pepper
1/4 cup whole milk
1/4 cup plain cream cheese

Directions

Step 1: Prepare the Lamb Shanks

First, I season the lamb shanks generously with salt and black pepper.

I preheat the oven to 350°F.

Next, I heat the olive oil in a large Dutch oven over medium-high heat.

Once the oil is hot, I sear the lamb shanks on all sides until deeply browned. Then I remove them and set them aside.

Step 2: Build the Braising Sauce

In the same pot, I add the pearl onions and celery. I cook them for about 5 to 7 minutes until softened and lightly browned.

I stir in the garlic and cook for another 1 to 2 minutes until fragrant.

Then, I add the oregano, paprika, garlic powder, allspice, cinnamon sticks, salt, pepper, and bay leaves, stirring everything together.

I pour in the red wine and scrape up all the flavorful browned bits from the bottom of the pot. I let the wine reduce slightly for about 3 to 4 minutes.

Next, I stir in the chicken broth and tomato sauce until fully combined.

Step 3: Braise the Lamb

I return the lamb shanks to the pot and bring everything to a gentle simmer.

I let the lamb simmer for about 5 minutes before covering the pot with a lid and transferring it to the oven.

I bake the lamb for 1½ hours covered, then uncover the pot and continue cooking for another 30 to 45 minutes until the meat becomes tender enough to fall off the bone.

If needed, I add extra broth during cooking to maintain enough braising liquid.

Step 4: Make the Mashed Potatoes

About 30 minutes before the lamb is finished, I boil the potatoes in salted water until fork-tender.

I drain the potatoes and either rice or mash them until smooth.

In the same pot, I melt the butter with the salt, pepper, milk, and cream cheese over low heat.

Then, I stir the potatoes back into the pot until creamy and smooth. I adjust the seasoning or add more milk if needed.

Step 5: Serve

I spoon the mashed potatoes onto serving plates or bowls and place the lamb shanks on top.

Finally, I ladle some of the rich braising sauce over the lamb and garnish with fresh parsley.

Servings and timing

This recipe makes 4 servings.

Prep time: 25 minutes
Cook time: 2 hours 15 minutes
Total time: 2 hours 40 minutes

Variations

I like adding carrots or mushrooms to the braising sauce for extra depth and texture. Sometimes I also stir olives into the sauce for a more Mediterranean flavor.

For serving, I can swap mashed potatoes with creamy polenta, orzo, rice, or crusty bread.

storage/reheating

I store leftover lamb shanks and sauce in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm the lamb gently in a covered pot over low heat until heated through. I can also reheat it in the oven with extra sauce to keep the meat moist.

FAQs

Can I make lamb shanks ahead of time?

Yes, I think the flavor becomes even better the next day after the sauce has had time to develop.

What does braising do to lamb shanks?

Braising slowly cooks the meat in liquid, making it incredibly tender and flavorful.

Can I use boneless lamb instead?

Yes, but bone-in lamb shanks provide more flavor and richness to the sauce.

What wine works best for this recipe?

I like using a dry red wine such as Cabernet Sauvignon or Merlot.

Can I freeze braised lamb shanks?

Yes, I can freeze the lamb and sauce together in airtight containers for up to 3 months.

Conclusion

Greek-Style Braised Lamb Shanks are one of my favorite comfort meals because the lamb becomes incredibly tender in a rich tomato and wine sauce filled with warm Mediterranean spices. I love serving this hearty dish over creamy mashed potatoes for a cozy and impressive dinner that feels both rustic and elegant.

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