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Home » Recipes » Beef + Lamb Recipes

Greek Braised Lamb Shanks

Published: Oct 8, 2025 by Samantha Ferraro · This post may contain affiliate links · Leave a Comment

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These Greek Braised Lamb Shanks are full of bold Mediterranean flavors with fresh herbs and a touch of cinnamon for warmth. The lamb shanks simmer in a rich red wine and tomato sauce until fall-off-the-bone tender! It is comforting, impressive and comes together easily in one pot.

Greek braised lamb shanks with red wine and cinnamon served over creamy polenta.
Jump to:
  • About This Recipe
  • 📋 Ingredients
  • 🍋 Substitutions and Variations
  • ⏲️ Instructions
  • 📍 Recipe Tips
  • Serving Suggestions
  • More Lamb Recipes to Try
  • Greek Braised Lamb Shanks Recipe

About This Recipe

These Greek braised lamb shanks is a stunning hearty one pot dish with bold Mediterranean flavors. Lamb shanks are braised in a mix of red wine, tomatoes, herbs and warm spices that perfectly complement the richness of the lamb.

As the shanks cook low and slow, the meat becomes melt in your mouth tender and the sauce reduces becoming even more flavorful.

This makes a show-stopping main course for holidays like Rosh Hashanah or even Thanksgiving in place of turkey. And you absolutely have to serve alongside creamy polenta or garlic mashed potatoes to soak up that incredible sauce!

📋 Ingredients

Ingredients for braised Greek lamb shanks with vegetables, cinnamon, allspice and fresh herbs.
  • Lamb shanks: A flavorful cut from the lower leg of the lamb, perfect for low and slow cooking. This cut is full of connective tissue so needs time to cook and break down down, which creates tender, fall-off-the-bone meat.
  • Vegetables: A classic mirepoix of chopped onion, celery, and carrot forms the flavorful base, just like for soups or short ribs.
  • Red wine: Choose a medium-bodied red wine that’s not too sweet and one you’d enjoy drinking, like a Cabernet Sauvignon or red table wine.
  • Tomato sauce: Use anything from crushed tomatoes to simple tomato sauce.
  • Fresh herbs: Rosemary, thyme, and oregano bring those Mediterranean notes together. Tie them with butcher’s string for easy removal later.
  • Warm spices: A cinnamon stick and a touch of allspice adds warmth and a subtle sweetness that pair beautifully with lamb.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Onions: Swap for shallots or leeks for a slightly sweeter flavor.
  • Herbs: If fresh herbs aren’t available, use about ½ teaspoon each of dried rosemary, thyme, and oregano when sautéing the vegetables.
  • Wine-free option: You can omit the wine and add 1–2 tablespoons of balsamic vinegar to the tomato and broth mixture for extra depth.

⏲️ Instructions

Sear the lamb shanks in olive oil until brown on all sides.

Sear the Lamb Shanks: Brown the lamb shanks on all sides in a hot Dutch oven until they develop a deep golden crust. Then remove and set aside.

Add red wine to the sautéed vegetables and let the wine reduce.

Sauté the Aromatics: Add the onion, celery, and carrot to the same pot and cook until softened, then stir in garlic. Deglaze with red wine, scraping up all the flavorful bits from the bottom.

Add herbs and stock to the seared lamb shanks and simmer until lamb is tender.

Build the Braise: Nestle the seared lamb shanks back into the pot, then pour in the beef stock and tomato sauce. Add the herb bundle, bay leaves, allspice and cinnamon stick.

Cook the red wine braised lamb shanks in the oven until the lamb is tender and sauce has reduced, about 2 hours.

Braise Until Tender: Cover and place in a 350°F oven for 2 hours until the lamb is fork-tender and the sauce has reduced into a rich, glossy finish.

📍 Recipe Tips

  • Dry the lamb well: Like any meat, use paper towels to dry the meat well. This helps the seasoning stick and ensures a good sear.
  • Sear in batches if needed: Don’t overcrowd the pan and make sure there’s room around the shanks when searing.
  • Liquid level: Make sure the braising liquid almost covers the lamb shanks. The meat needs enough liquid to stay moist while it cooks and reduces.
  • Make-ahead friendly: The flavors get even better overnight! Make this up to 2 days ahead, f needed.
Greek style braised lamb shanks with cinnamon, herbs and red wine.

Serving Suggestions

Greek braised lamb shanks is the definition of comfort food! Serve alongside:

  • Creamy Polenta
  • Garlic Mashed Potatoes
  • Greek Rice Pilaf
  • Mediterranean Rice
  • Persian Rice

Pair with a medium-bodied red wine (like Merlot or Syrah) and start with an appetizer like Baked Feta with Olives for a complete Mediterranean-inspired dinner.

More Lamb Recipes to Try

  • Turkish lahmacun with lamb and sumac onions.
    Lahmacun (Turkish Pizza)
  • Grilled chimichurri lamb chops served over a creamy herb yogurt sauce.
    Grilled Lamb Chops with Mint Chimichurri
  • Lamb shawarma roast served with pickled sumac onions and pita bread.
    Slow Cooked Lamb Shawarma
  • Pistachio crusted lamb chops that are cut with a medium rare center.
    Pistachio Crusted Lamb Chops

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Tender wine braised lamb shanks with cinnamon and herbs.

Greek Braised Lamb Shanks Recipe

Samantha Ferraro

LittleFerraroKitchen.com

These Greek braised lamb shanks are simmered low and slow in red wine, tomato, herbs and warm cinnamon. A simple one-pot meal that’s full of rich Mediterranean flavors!
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Prep Time 20 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 35 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 259 kcal

Equipment

  • Dutch Oven Braiser
  • glass measuring cups
  • Silicone Spoon Spatula

Ingredients
 
 

  • 3-4 lamb shanks about 1–1½ pounds each
  • Salt and freshly ground black pepper
  • Olive oil as needed
  • 1 medium onion chopped
  • 2 celery stalks diced
  • 2 carrots chopped into ½ inch cubes
  • 3 garlic cloves finely diced
  • ½ cup red wine
  • 2½ cups beef stock
  • 1 cup tomato sauce or marinara
  • 2 rosemary sprig
  • 3-4 thyme sprigs
  • 3-4 oregano sprigs
  • 2 bay leaves
  • 1 cinnamon stick
  • ½ teaspoon allspice

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
  • Heat a wide Dutch oven over medium-high heat. Add a drizzle of olive oil and sear the lamb shanks on all sides until deeply browned. Remove and set aside.
  • In the same pot, add more olive oil if needed. Sauté onion, celery, and carrot until they begin to soften, about 5–7 minutes. Stir in the garlic and cook for another minute.
  • Deglaze the pot with red wine, scraping up any browned bits from the bottom.
  • Return the lamb shanks to the pot and pour the tomato sauce and stock around the shanks. Add allspice and gently stir to combine.
  • Tie the rosemary, thyme and oregano with butcher string and nestle the herb bundle in the liquid, along with the bay leaves, and cinnamon stick.
  • Cover the Dutch oven and transfer to the oven. Braise for 2 hours, then uncover and continue cooking for another 15 minutes to slightly reduce the sauce.
  • Remove herb bundle and cinnamon stick before serving. Serve warm with your favorite sides.

Notes

  • Dry the lamb: Pat dry for better browning and flavor.
  • Liquid level: Braising liquid should almost cover the shanks.
  • Make ahead: Even better the next day, can be made up to 2 days ahead.
  • Onion swap: Use shallots or leeks for a milder flavor.
  • Dried herbs: Use ½ teaspoon each dried rosemary, thyme, and oregano if fresh aren’t available.
  • No wine? Add 1–2 tablespoon balsamic vinegar instead for depth.

Nutrition

Calories: 259kcalCarbohydrates: 14gProtein: 34gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 95mgSodium: 723mgPotassium: 999mgFiber: 3gSugar: 6gVitamin A: 5428IUVitamin C: 10mgCalcium: 83mgIron: 4mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

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