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Greek-Style Braised Lamb Shanks Recipe

A rich and comforting Greek-Style Braised Lamb Shanks Recipe made with tender slow-cooked lamb, tomatoes, garlic, oregano, lemon, and olive oil—perfect for an impressive Mediterranean-style dinner.
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Prep Time 30 minutes
Cook Time 3 hours
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 680 kcal

Ingredients
  

For the Lamb Shanks

  • 4 lamb shanks
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 –3 tbsp extra-virgin olive oil

For the Braising Sauce

  • 1 large onion thinly sliced
  • 4 –6 garlic cloves chopped
  • 2 carrots chopped (optional)
  • 2 celery stalks chopped (optional)
  • 1 cup dry red wine
  • 1 can 28 oz / 800 g crushed tomatoes
  • 1½ cups beef or lamb stock
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 cinnamon stick optional
  • 1 tsp dried oregano
  • 2 tsp fresh rosemary or 1 tsp dried
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp honey or brown sugar optional
  • Salt and black pepper to taste

For Garnish (Optional)

  • Fresh parsley chopped
  • Lemon wedges

Instructions
 

Prepare the Lamb:

  • Pat lamb shanks dry and season generously with salt and black pepper.

Sear the Shanks:

  • Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides until deeply golden. Remove and set aside.

Saute Aromatics:

  • Reduce heat to medium. Add onion, carrots, and celery. Cook for 6–8 minutes until softened. Add garlic and cook for 1 minute.

Deglaze:

  • Pour in red wine, scraping the bottom of the pot to release browned bits. Simmer until reduced by half.

Build the Sauce:

  • Stir in tomato paste, crushed tomatoes, stock, bay leaves, cinnamon stick, oregano, rosemary, lemon zest, and vinegar. Bring to a gentle simmer.

Braise:

  • Return lamb shanks to the pot, partially submerged in sauce. Cover and transfer to a preheated oven at 325°F (160°C). Braise for 2½–3½ hours, until meat is fork-tender.

Finish the Sauce:

  • Remove lamb shanks and keep warm. Simmer sauce uncovered on stovetop to thicken. Adjust seasoning, add lemon juice and honey if needed.

Serve:

  • Spoon sauce over lamb shanks and garnish with parsley and lemon wedges.

Notes

  • Make Ahead: This dish tastes even better the next day as flavours deepen.
  • Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
  • Reheating: Reheat gently on stovetop or in oven at 325°F until warmed through.
  • Variations: Use lamb shoulder instead of shanks.
  • Skip wine and use extra stock with a splash of balsamic vinegar.
  • Add olives or crumbled feta before serving for extra Greek flair.