Description
This Greek-Style Lamb Shanks recipe features tender, fall-off-the-bone lamb infused with lemon, oregano, and olive oil, served with golden potatoes. It’s a comforting and rustic dish perfect for any gathering.
Ingredients
Scale
- 4 lamb shanks, about 1–1.5 lbs each, trimmed
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 5 cloves garlic, minced
- 1 tablespoon dried oregano (preferably Greek oregano)
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 tablespoon red wine vinegar
- 1 large onion, sliced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cups chicken or beef broth
- 1/2 cup dry white wine (optional)
- 2 bay leaves
- 1 cinnamon stick (optional)
- 6 medium Yukon Gold potatoes, peeled and quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Crumbled feta cheese (optional, for garnish)
Instructions
- Marinate the lamb: Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, pepper, salt, and red wine vinegar in a bowl. Rub the mixture all over the lamb shanks. Cover and marinate for at least 2 hours or overnight in the refrigerator.
- Preheat and sear: Preheat your oven to 325°F (160°C). Remove lamb from marinade, pat dry, and reserve the marinade. In a Dutch oven over medium-high heat, sear the lamb shanks in a splash of olive oil until browned on all sides. Remove and set aside.
- Sauté the base: In the same pot, sauté onions, carrots, and celery until softened, about 5 minutes. Add the reserved marinade and cook for 1-2 minutes.
- Add liquids and herbs: Pour in the broth and wine (if using), scraping to deglaze the pot. Add bay leaves and cinnamon stick (if using). Return lamb shanks to the pot, ensuring the liquid comes about two-thirds up the sides of the meat.
- Braise the lamb: Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the lamb once halfway through, until incredibly tender.
- Roast the potatoes: About 45 minutes before the lamb is done, toss potatoes with olive oil, salt, pepper, and a squeeze of lemon juice. Spread in a baking dish and roast at 400°F (200°C) for 40–45 minutes until golden and crispy.
- Combine and finish: Remove lamb from the pot. Skim excess fat from the braising liquid. Return lamb to the pot, add roasted potatoes on top, and cook uncovered for another 10 minutes.
- Serve: Garnish with fresh parsley and feta cheese if desired.
Notes
- Marinating the lamb is optional but recommended for deeper flavor.
- If you don’t have a Dutch oven, use a heavy-bottomed pot and a foil-covered roasting pan.
- Adjust braising time based on the size of the lamb shanks; they should be fork-tender.
- For extra crispy potatoes, you can broil them for the last few minutes of roasting.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Roasting
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 lamb shank with potatoes
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