This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Braised Greek lamb shanks deliver big flavor and fall-apart tenderness. No guesswork, just slow-cooked payoff. Rubbed with bold spices, seared until golden, then simmered in a lemony, garlic-rich broth with plenty of herbs, the meat practically melts off the bone. And that sauce? Rich, velvety, and made for mashed potatoes.
You will love these tender, meaty, lamb shanks served on a mound of ricotta mashed potatoes with that lemony, rich sauce drizzled over the top.
Here’s Why This Greek Lamb Shank Recipe Works
Flavor-packed braising liquid. Dry white wine, lemon juice, and beef broth build a tangy, savory base that soaks deep into the lamb as it cooks.
Low and slow perfection. Three hours in the oven turns tough shanks into fork-tender meat with rich, layered flavor.
Aromatic herbs, no mess. A bundle of rosemary and thyme infuses the broth without leaving stray bits behind.
That sauce moment. Straining and reducing the braising liquid intensifies the flavor, and a touch of cornstarch gives it a silky, glossy finish.
For another cozy lamb dish, check out my Lamb Stew with Polenta.
Check out more of our easy braising recipes like these red wine braised beef short ribs or our braised pork tenderloin with apples.
Recipe Tips
Dry the lamb first. Pat the shanks well before adding the spice rub. Dry meat sears better and develops that deep, golden crust.
Don’t crowd the pan. Work in batches if needed so the shanks brown instead of steaming. Good color here means richer flavor later.
Use a Dutch oven or braiser. You need a heavy pot that goes from stovetop to oven and holds the shanks snugly for even braising.
Deglaze with care. After searing, pour in the wine and scrape up all the browned bits from the bottom. That’s where the flavor lives.
Press when straining. When straining the sauce, press the onions and garlic to extract every drop of flavor before reducing.
Let it rest before serving. Give the lamb 10 minutes off the heat before plating so the juices settle.
Make ahead and store. Braised lamb shanks keep well for up to 3 days in the fridge. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce.
Freezer-friendly option. Freeze the shanks with their sauce for up to 2 months. Thaw overnight in the fridge, then reheat slowly until warmed through.
For another slow-braised favorite, check out my Lamb Osso Buco.
Greek Braised Lamb Shanks
These Greek-style lamb shanks are everything slow cooking should be; rich, herby, and fall-off-the-bone tender. The sauce alone makes it worth the time. Serve with something starchy to catch every drop, and dinner’s handled.
Love braised lamb? My Lamb Shanks in Red Wine Sauce takes things in a darker, richer direction with a velvety sauce that’s just as comforting.
Pin this now to find it later!
Pin It
Braised Greek Lamb Shanks
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 lamb shanks, 1½ pounds each
For the Spice Rub:
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- ½ teaspoon smoky paprika
- 2 teaspoons coarse salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 6 garlic cloves, thinly sliced
- ¾ cup fresh lemon juice , freshly squeezed
- 2 cup dry white wine
- 3 cups beef broth, homemade if possible
- 2 bay leaves
- 1 tablespoons dried oregano
- 4 sprigs Fresh thyme
- 3 sprigs fresh rosemary
- 2 tablespoons cornstarch
Instructions
For the Lamb Shanks:
- Preheat the oven to 325°F. Place the lamb shanks on a work space and blot the moisture with paper towels.
- In a small dish combine the garlic powder, onion powder, cumin, paprika, salt, and pepper. Sprinkle the lamb shanks generously and rub into the surface.
- Heat the oil in a large Dutch oven, or a brasier pot set over medium-high heat. Add the lamb shanks and sear on all sides, about 2-3 minutes. Transfer to a plate and set aside.
- In the same pot add the onion and cook until soft, about 3 minutes; then add the garlic and cook for 30 seconds. Add the lemon juice, wine and beef broth. Toss in the bay leaves and the dried oregano. With kitchen string tie the thyme and rosemary together and add to the pot.
- Return the seared lamb shanks to the pot. The liquid should cover the shanks about ¾, add more broth or water if necessary, and bring the pot to a boil. Cover the pot and transfer to the oven and cook until the meat is very tender, 2 ½ to 3 hours.
- When the lamb shanks have become tender, carefully transfer them to a platter and cover with foil to keep warm.
To make the Sauce:
- Remove and discard the string with remaining herbs, strain the cooking liquids through a fine mesh strainer into a saucepan, pressing down on the vegetables with the back of a spoon.
- Discard the solids left in the strainer, spoon off and discard as much of the fat as possible from the surface of the strained cooking liquids.
- Return the strained braising liquids to the heat set over medium-high. Bring the braising liquids to a boil and cook until reduced to about 2 cups. About 5-10 minutes.
- In a small dish combine the cornstarch with ¼ cup of cold water, stirring until smooth. Whisk the mixture into the braising liquid and cook until thickened.
- Serve the lamb shanks in individual shallow bowls on top of mounds of mashed potatoes and garnished with chopped parsley. Transfer the sauce to a serving pitcher or dish to be served over the lamb shanks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Is it the same cooking time for smaller shanks? I have two 1-pound shanks. I can’t wait to make this!
It will take a little less time for 1-pound shanks. Shoot for about 2 hours. If you have an instant-read thermometer the internal temperature should register between 200°F and 203°F. If you don’t have a thermometer then test it with a fork to see if the meat shreds easily. Thanks for the question. Enjoy!
I just emptied my freezer of about 10 pounds of lamb and followed this recipe to a “t”. Tender, flavorful, and better than you could get in any gourmet restaurant. Can’t believe I stumbled on this WINNER! Thanks!
Hi, Carrie….Thank you for the kudos and your feedback on this lamb shank recipe! I am so pleased that you like it. We have several other lamb shank recipes in our blog as lamb is my husbands favorite even more than beef!
I love lamb, but I so rarely have it at home. Looks like nowadays, if I’m going to have it, I’m going to have to have it at home! So thanks for the recipe.
Hi, Jeff, Thanks for your comments….This will be a great dish for Easter dinner! Enjoy!
Now it’s a great time to enjoy lamb! I had some lamb forequarter today too. Mine was pretty simple with just water and black salt.
Your braised shanks look so yummy, Dahn.
Thank you, Angie….Lamb shanks are one of my favorite cuts of lamb and these lemony Greek shanks are really yummy!