Go Back
Greek-Style Braised Lamb Shanks fall-off-the-bone tender in rich tomato red wine sauce with pearl onions carrots garlic rosemary and lemon over orzo

Greek-Style Braised Lamb Shanks

Tender lamb shanks braised with red wine, lemon, garlic, herbs, and tomatoes. A rich Mediterranean dinner that feels comforting and elegant.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lamb shanks, about 10 to 12 oz each
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 1/2 cups dry red wine
  • 2 cups beef broth
  • 1 cup crushed tomatoes
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped parsley

Equipment

  • Dutch oven
  • Tongs
  • Wooden spoon

Method
 

  1. Brown the lamb, then soften the onion, carrot, garlic, and tomato paste.
  2. Deglaze with wine, add the broth, tomatoes, lemon, and herbs, then return the lamb to the pot.
  3. Braise in the oven until the meat is fork-tender.
  4. Finish with parsley and serve with the sauce.

Notes

  • Brown the lamb well for the best flavor.
  • Cook low and slow until fork-tender.
  • Add a little broth if the sauce needs thinning.
  • Leftovers keep well in the refrigerator for up to 4 days.