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Greek-Style Braised Lamb Shanks fall-off-the-bone tender slow-braised in rich tomato sauce red wine cinnamon allspice and oregano served over creamy orzo or mashed potatoes garnished with fresh parsley

Greek-Style Braised Lamb Shanks

Tender lamb shanks slow-braised in a rich sauce of red wine, crushed tomatoes, garlic, and warm Greek spices. A deeply flavored classic that is perfect for a special dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lamb shanks, about 1 lb each
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 14 oz crushed tomatoes, 1 can
  • 1 cup beef or chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lemon, zested
  • fresh parsley for serving

Equipment

  • Dutch Oven
  • Tongs
  • Wooden spoon

Method
 

  1. Season and sear the lamb shanks on all sides until deeply browned.
  2. Build the sauce base with onion, garlic, tomato paste, and wine.
  3. Add tomatoes, broth, and spices, then return the shanks to the pot.
  4. Braise covered in the oven for 2.5 to 3 hours until very tender.
  5. Finish with lemon zest and parsley, then serve over mashed potatoes or orzo.

Notes

  • Pat lamb dry before searing for a better crust.
  • Do not rush the sear step.
  • Tastes better the next day after resting in the sauce.
  • Freezes well for up to 3 months.