Braised Lamb Shanks with Greek Flavors

Requiring very little in the way of energy or supervision, these braised lamb shanks with Greek flavors are fall-off-the-bone tender. Made by slowly simmering lamb shanks in a rich gravy, this recipe draws from French-inspired braises and cooking methods that involve the use of red wine. With this recipe, I wanted to create my own hybrid version of French and Greek cooking by also including tomatoes and cinnamon, flavors that are more traditionally found in Mediterranean versions of braised lamb shanks.

Braises make showstopper dinner party main dishes, and this recipe for red wine-braised lamb shanks is no different. Despite looking and tasting as though it was taken from a restaurant menu, this lamb shank recipe is cooked almost entirely hands-off in the oven (not to mention, it’s ideal for preparing for reheating ahead of time).

Ingredients Needed For This Braised Lamb Shank Recipe with Greek Flavors:

• Lamb shanks: 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 pricier roasts or chops. In this recipe, we’ll be searing the lamb shanks first, which gives the meat even more flavor before it’s slow-cooked in liquid.
• Onion: Choose a Vidalia onion (or another sweet onion variety) as the base for the braising gravy.
• Garlic: Five cloves of garlic are smashed and added to the chopped onion as it cooks. Don’t worry; after 2 1/2 hours in the oven, the cloves will melt right into the finished dish.
• Carrot, celery, & parsnip: A trio of classic vegetables for layering into a braising gravy; I love adding a single diced parsnip for extra sweetness and to mix things up.
• Crushed tomatoes & tomato paste: Canned crushed tomatoes and tomato paste give the braising gravy flavor, texture, and body.
• Beef tallow: Before going in 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: Pick an easy-drinking red for this braising recipe: Merlot, Cabernet Sauvignon, Malbec, and Chianti will all work well.
• Beef broth: Either homemade or store-bought beef broth can be used to add flavor to the braising liquid.
• Fresh herbs: The herb bouquet (also known as a bouquet garni) gives this recipe for Greek-inspired lamb shanks all of its signature flavor using fresh sprigs of thyme, rosemary, and parsley as well a cinnamon stick.
• Cinnamon powder: Last but not least, cinnamon powder (in addition to the cinnamon stick in the herbal bouquet) is added to the liquid for authentic Greek flavor.

How to Make These Braised Greek-Style Lamb Shanks:

1. Preheat the oven to 350°F.
2. Pat down the lamb shanks and season them generously with salt and fresh ground pepper.
3. Add beef tallow (or any fat you prefer using) to a large Dutch oven over medium-high heat.
4. Place the lamb shanks in the hot oil and sear until each side is browned all over. Remove from the pan and set aside.
5. With the Dutch oven still over medium-high heat, add the diced onions to the pot. Cook for 3-4 minutes.
6. Add the smashed cloves of garlic and cook for two more minutes.
7. Add the diced carrot, celery, and parsnip to the pan and cook for 10 minutes, stirring frequently.
8. Pour the red wine into the Dutch oven and use a wooden spoon or spatula to scrape up/deglaze any browned vegetable bits that have stuck to the bottom of the pan.
9. Let the wine simmer for a couple of minutes until it begins to reduce.
10. Add powdered cinnamon, a teaspoon of salt, and 1/2 teaspoon of ground black pepper. Stir to combine.
11. Add tomato paste and canned crushed tomatoes and stir.
12. Place the browned lamb shanks back in the Dutch oven with the braising liquid and cooked vegetables.
13. Add the beef broth and bouquet of herbs to the Dutch oven.
14. Cover with a lid and cook in the oven for 2 1/2 hours.
15. Serve these Greek-style braised lamb shanks with Dill Mashed Potatoes (or take a look at some of my favorite serving suggestions below).
16. To make a herbal bouquet: Arrange two sprigs of rosemary, 10 sprigs of thyme, a small bunch of Italian flat-leaf parsley, and one cinnamon stick over a piece of kitchen twine and tie all the herbs securely together.

What kind of lamb should I use for this recipe?

Lamb shanks work best when making this recipe and for braising because the cut has plenty of collagen and fat that melts down as the meat braises.

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

A medium-bodied red wine that would also enjoy drinking, such as Merlot, Cabernet Sauvignon, Malbec, Chianti, Pinot Noir, or Greek Agiorgitiko.

Can this recipe for braised lamb with Greek flavors be made ahead of time?

Yes! In fact, the flavors in this recipe improve if the lamb is braised a day in advance. The entire Dutch oven and its contents should be cooled to room temperature before storing in the fridge. Reheat in the oven or over the stove within 3-4 days.

What to Serve With Greek-Style Lamb Shanks:

I like to serve braised lamb shanks with starch that can be used to sop up the rich gravy. If you’re running low on time, plain white rice is an easy and delicious choice.

• Parmesan Spinach Orzo
• Crusty Bread
• Greek Lemon Potatoes
• Greek Spinach Rice

Other Delicious Meat Recipes:

• Chicken Chasseur (French Hunter’s Chicken)
• Beef Stroganoff
• Hungarian Beef Stew
• Chicken Normandy
• Red Wine Braised Short Ribs