Greek-Style Braised Lamb Shanks
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
4
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Calories
1212 kcal
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Course
Main Course
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Cuisine
Greek
Greek-Style Braised Lamb Shanks
Description
Greek-Style Braised Lamb Shanks combine lamb shanks with a robust sauce including red wine, tomato sauce, and a blend of dried spices such as oregano, paprika, garlic powder, allspice, and cinnamon. The lamb is first seared to develop color, then simmered along with pearl onions, celery, and garlic, allowing the flavors to meld and the meat to become tender. The cooking liquid is enriched with chicken broth, creating a flavorful braising sauce that clings to the lamb.
The texture of the lamb becomes very tender after slow braising, with the spices giving it a warm, slightly sweet and aromatic flavor. The accompanying mashed potatoes made from Yukon golds with butter, cream cheese, and milk provide a smooth and creamy base that complements the richness of the meat and sauce.
This dish is suitable for a comforting dinner where the lamb shanks can be spooned over mashed potatoes, soaking them with the savory tomato and wine sauce. Fresh parsley garnish adds a touch of color and brightness to the presentation.
A note on the red wine: varieties like cabernet sauvignon or merlot are recommended, but chicken broth can be used as a substitute. Leftover lamb can be served with rice or orzo as alternatives to mashed potatoes.
Ingredients
For the lamb shanks
- 4 lamb shank about 1600 g total for 4 shanks
- 1/4 cup olive oil
- salt
- black pepper
- 1 1/2 cup pearl onion peeled
- 2 celery sticks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 1 tsp oregano dried
- 1 tsp paprika
- 2 tsp garlic powder
- 1/2 tsp ground allspice
- 2 cinnamon stick or 1/2 tsp ground cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 bay leaf
- 4 cups chicken broth
- 28 oz tomato sauce jar or can
- parsley fresh, for garnish
For the mashed potatoes
- 2 lbs potato Yukon gold, peeled and chopped into 1 inch pieces
- 1/2 cup butter unsalted
- 1 - 1 1/2 tsp salt
- 1/4 tsp black pepper ground
- 1/4 cup milk whole
- 1/4 cup cream cheese plain
Instructions
For the lamb shanks
- Season the lamb shanks well with salt and pepper.
- Preheat the oven to 350F.
- Heat the oil in a large dutch oven over medium high heat. When the oil is hot add the lamb shanks to the put and sear until well browned on all 4 sides.
- Once browned, remove the lamb shanks to a plate or bowl and set aside.
- Add the onions and celery and cook over medium heat, stirring often, about 5-7 minutes until softened and starting to brown.
- Add the garlic and cook 1-2 minutes until fragrant.
- Next, add the dried oregano, paprika, garlic powder, nutmeg, cinnamon sticks (or ground cinnamon), salt, pepper and bay leaves and mix to combine.
- Deglaze with the wine, scraping up any browned bits from the bottom of the pot and let cook until it reduces slightly, 3-4 minutes. Then add the chicken broth and tomato sauce and stir to combine.
- Place the lamb shanks back in the pot and bring to a simmer over medium-high heat. Turn to medium-low and let simmer for 5 minutes and then turn off the heat. Cover the pot with a lid, and bake in the oven at 350 for 1 1/2 hours, then remove the lid for the rest of the cooking time, 30-45 minutes more (check on them periodically through the cooking process in case you need to add more chicken broth - the liquid will have reduced by ¼-⅓ by the time they’re done) or until they are tender enough to fall off the bone.
For the mashed potatoes
- Make the mashed potatoes with about 30 minutes left in the lamb shanks cooking time.
- Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
- Once potatoes are cooked, remove from the heat and drain the water.
- Put the cooked potatoes through a ricer and set aside in a bowl. Add the butter, salt, pepper, whole milk and cream cheese to the large pot over low heat. As the butter melts, stir to combine all of the ingredients together until the butter has fully melted. Turn the heat off.
- Add the riced or mashed potatoes back to the pot and stir to combine. Taste and season with more salt and pepper if desired. Or, add more butter or milk if you need more creaminess. Set aside covered on the stove to keep warm.
To serve
- To serve, add mashed potatoes to a plate or low bowl and add the lamb shanks on top with some of the braising liquid. Garnish with fresh parsley.
Notes
- Use red wine such as cabernet sauvignon, merlot, shiraz, or Greek red wines; substitute with chicken broth if avoiding alcohol.
- Serve braised lamb shanks over mashed potatoes, rice, or orzo as preferred.
- Garnish with fresh parsley for added color and freshness.
- Adjust seasoning and spices according to taste preference before braising.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1212 kcal
% Daily Value*
| Calories | 1212kcal | 61% |
| Carbohydrates | 65.1g | 22% |
| Protein | 93.9g | 188% |
| Fat | 60.4g | 93% |
| Saturated Fat | 25.5g | 128% |
| Polyunsaturated Fat | 4.6g | 27% |
| Monounsaturated Fat | 24.9g | 125% |
| Cholesterol | 336.9mg | 112% |
| Sodium | 2783.1mg | 116% |
| Fiber | 10.8g | 43% |
| Sugar | 14.2g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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