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5.0 from 27 votes

Greek-Style Lamb Shank Recipe

This amazing Greek-Style Lamb shank is seared and braised in a delicious Greek tomato sauce with spice and herbs and served over orzo pasta.

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Servings: 4
Calories: 997 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 4 lamb shanks
  • ½ cup olive oil
  • 1 peeled and finely grated yellow onion
  • 1 rib of finely grated celery
  • 1 peeled and finely grated carrot
  • 4 finely grated garlic cloves
  • 1 cup red wine
  • 2 28- ounce cans whole peeled tomatoes crushed by hand
  • 2 teaspoons dry oregano
  • 1 teaspoon dry thyme
  • 1 cinnamon stick
  • 8 all-spice berries
  • 1 pound orzo
  • Sea salt and pepper to taste
  • optional chopped fresh oregano thyme, and parsley for garnish

Instructions

    Cup of Yum
  1. preheat the oven to 350.
  2. Season the lamb shanks well on all sides with salt and pepper.
  3. Add the oil to a large rondeau pot over high heat until it smokes lightly.
  4. Add the lamb shanks to the pot, turn the heat to medium-high heat, and sear them until well browned on all 4 sides.
  5. Set the lamb to the side. Drain off the oil if it is too dark and appears burned, and replace it with 3 tablespoons of olive oil.
  6. Add onions and cook until browned over low to medium heat, which takes about 20 minutes.
  7. Stir in the celery and carrots and cook for 3 to 4 minutes.
  8. Add garlic and cook just until fragrant, which takes about 30 to 45 seconds.
  9. Deglaze with the wine and cook until au sec or almost gone.
  10. Next, add the tomatoes, cinnamon stick, all-spice berries, oregano, thyme, salt, and pepper, and mix to combine.
  11. Place back in the lamb shanks, cover with a lid, and bake in the oven at 350 for 2 ½ hours or until they are tender enough to fall off the bone.
  12. With about 20 minutes left in the lamb braising process, add the orzo to a large pot of boiling salted water and cook for 6 to 7 minutes or until al dente.
  13. Drain the orzo completely.
  14. Next, add the orzo to a large sauté pan with olive oil and cook for 2 to 3 minutes over medium heat to gently toast the orzo.
  15. Season with salt and set to the side, and keep warm.
  16. Add some orzo to a serving bowl and place the lamb on top with some of the sauce and chopped fresh herbs.

Notes

  • Make-Ahead: This is meant to be eaten once it is finished cooking. However, keep it warm over very low simmering heat for 1 hour before serving.
  • How to store: Cover and store the lamb in the sauce in the refrigerator for 3-4 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
  • How to Reheat: Add the desired number of lamb shanks to a rondeau or saucepot along with some of the sauce and cover and heat in the oven at 350° for 20-25 minutes or until hot.
  • Substitute 1 cinnamon stick with 1 teaspoon of ground cinnamon.
  • You can use 1/2 teaspoon of ground all-spice instead of the whole berries.

Nutrition Information

Calories 997kcal (50%) Carbohydrates 102g (34%) Protein 56g (112%) Fat 35g (54%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 22g Cholesterol 127mg (42%) Sodium 480mg (20%) Potassium 1315mg (38%) Fiber 8g (32%) Sugar 11g (22%) Vitamin A 2888IU (58%) Vitamin C 25mg (28%) Calcium 160mg (16%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 997

% Daily Value*

Calories 997kcal 50%
Carbohydrates 102g 34%
Protein 56g 112%
Fat 35g 54%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 22g 110%
Cholesterol 127mg 42%
Sodium 480mg 20%
Potassium 1315mg 28%
Fiber 8g 32%
Sugar 11g 22%
Vitamin A 2888IU 58%
Vitamin C 25mg 28%
Calcium 160mg 16%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.