Braised Lamb Shanks with Greek Flavors

Requiring very little energy or supervision, these Greek-flavored braised lamb shanks are so tender. Made by slowly simmering lamb shanks in a rich sauce, which is where this recipe draws its inspiration French-inspired braises and cooking methods that involve the use of red wine. With this recipe I wanted to create my hybrid version of French and Greek cuisine by also including tomato and cinnamon, flavors that are more traditionally found in Mediterranean versions. braised lamb shank.

Braised lamb shank on a plate with barley

Braised meats are dinner staples, and this recipe for red wine braised lamb shanks is no different. Despite looking and tasting like it’s taken from a restaurant menu, this lamb shank recipe is cooked almost entirely by hand in the oven (not to mention, it’s ideal for prepping for reheating ahead of time).

Ingredients needed for this recipe with lamb shank braised with Greek flavors:

Lamb shank: Shanks are perfect for braising. Not only is the braised meat flavorful and succulent, but bone-in lamb shanks are an economical cut compared to much more expensive roasts or chops. In this recipe we’ll sear the lamb shanks first, which gives the meat even more flavor before it’s slowly cooked in liquid.
Onion: Choose a Vidalia onion (or another variety of sweet onion) as the base for the braised gravy.
Garlic: Five cloves of garlic are crushed and added to the chopped onion during cooking. Don’t worry; after 2 1/2 hours in the oven, the cloves will melt right into the finished dish.
Carrots, celery and parsnips: A trio of classic vegetables layered in a braised gravy; I love adding a single diced parsnip for extra sweetness and to mix things up.
Crushed tomatoes and tomato paste: Canned crushed tomatoes and tomato paste give the braised gravy flavor, texture and body.
Beef tallow: Before going into the oven, the lamb shanks are seared in fat over medium-high heat. I prefer to use beef tallow, but you could also use ghee or any type of oil that has a neutral flavor and high smoke point.
Red wine: Choose an easy-drinking red for this pot roast recipe: Merlot, Cabernet Sauvignon, Malbec and Chianti will all work well.
Beef broth: To add flavor to the braising liquid, you can use homemade or store-bought beef broth.
Fresh herbs: The herbal bouquet (also known as a garnished bouquet) gives this Greek-inspired lamb shanks recipe all its signature flavor by using fresh sprigs of thyme, rosemary, and parsley, plus a stick of cinnamon.
Cinnamon powder: Last but not least, ground cinnamon is added to the liquid (in addition to the cinnamon stick in the herb bouquet) for an authentic Greek flavor.

How to prepare these Greek braised lamb shanks:

Preheat oven to 350°F.
Mash the lamb shanks and season generously with salt and freshly ground pepper.
Add the beef tallow (or whatever fat you prefer to use) to a large Dutch oven over medium-high heat.
Place the lamb shanks in the hot oil and fry until each side is browned all over. Remove from pan and set aside.
With the Dutch oven still on medium-high heat, add the diced onions to the pot. Cook for 3-4 minutes.
Add the crushed garlic cloves and cook for another two minutes.
Add the diced carrot, celery and parsnip to the pan and cook for 10 minutes, stirring often.
Pour the red wine into the Dutch oven and use a wooden spoon or spatula to scrape up/deglaze any browned bits of greens that have stuck to the bottom of the pan.
Allow the wine to simmer for a couple of minutes until it begins to reduce.
Add ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Stir to combine.
Add the tomato paste and chopped canned tomatoes and mix.
Return the browned lamb shanks to the Dutch oven with the braising liquid and cooked vegetables.
Add the beef broth and herb bouquet to the Dutch oven.
Cover with a lid and cook in the oven for 2 and a half hours.
Serve these Greek-Braised Lamb Shanks with Dill Mashed Potatoes (or check out some of my favorite suggestions below).
To make a herb bouquet: Arrange two rosemary sprigs, 10 thyme sprigs, a bunch of flat-leaf Italian parsley, and a cinnamon stick on a piece of kitchen twine and tie all the herbs together securely.

What type of lamb should I use for this recipe?

Lamb shanks work best when making this recipe and for braising because the cut is rich in collagen and fat that melts as the meat braises.

What type of wine should I use to braise lamb shanks?

A medium-bodied red wine, also pleasant to drink, like Merlot, Cabernet Sauvignon, Malbec, Chianti, Pinot Noir or Greek Agiorgitiko.

Can this recipe for braised lamb with Greek flavors be made in advance?

YES! In fact, the flavor of this recipe improves if the lamb is braised the day before. The entire Dutch oven and its contents should be cooled to room temperature before placing in the refrigerator. Reheat in the oven or on the stove within 3-4 days.

What to serve with Greek lamb shanks:

I like to serve braised lamb shank with starch which can be used to soak up the rich gravy. If you’re short on time, plain white rice is an easy and delicious choice.

Other delicious meat recipes:

4 Lamb shank
1 Onion Large or yellow vedalia, cut into cubes
5 cloves Garlic smashed
1 Carrot large or two small ones, peeled and cut into cubes
2 Celery sticks cut into cubes
1 Parsnip cut into cubes
1 can crushed tomatoes 14 oz
4 cups Beef Broth
2 table spoon Tomato Concentrate
4 table spoon Beef talow or ghee or oil
2 cups Red wine
Fresh herbs: 2 springs of rosemary 10 sprigs of thyme and a bunch of flat-leaf Italian parsley, 1 cinnamon stick, all tied together with string
1 teaspoon cinnamon
Salt and freshly ground pepper

Preheat oven to 350 F
Season the lamb shanks generously with salt and pepper on all sides
In a large Dutch oven, heat the tallow, ghee, or oil
Sear the shanks over medium-high heat until browned all over
Remove the shanks from the pot.
Add the onions and cook for 3-4 minutes
Add the garlic and cook for another 2 minutes
Add the carrots, celery and parsnips and cook for about 10 minutes
Add the wine, deglaze the pan and cook for another couple of minutes until some of the wine has evaporated
Add the ground cinnamon, a teaspoon of salt and half a teaspoon of pepper
Add the tomato paste and chopped tomatoes
Return the lamb shanks to the pot
Add the beef broth and herbs, cover the pot and transfer to the oven for 2 1/2 hours.
Carefully remove the pan from the oven using protective gloves. Remove the shanks and check whether the sauce has reduced sufficiently. If not, put it back on the heat and cook without a lid for another 10-15 minutes to thicken the sauce.
Serve with potatoes, pasta or rice of your choice. Garnish with parsley. Enjoy!