Greek Braised Lamb Shanks Recipe
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!
Servings: 4 servings
Calories: 259kcal
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: 259kcal | Carbohydrates: 14g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 723mg | Potassium: 999mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5428IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 4mg