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.
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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
- 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. (Huge thanks to Freedom Run Farms for the delicious American lamb!)
- 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: Brown the lamb shanks on all sides in a hot Dutch oven until they develop a deep golden crust. Then remove and set aside.
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.
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.
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.
Serving Suggestions
Greek braised lamb shanks is the definition of comfort food! Serve alongside:
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
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Greek Braised Lamb Shanks Recipe
LittleFerraroKitchen.com
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.
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