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Greek lamb shanks |

Posted by Graham in Lamb, Meat on April 22, 2008 | 101 responses
lamb shank recipe

Greek Lamb shanks

If you are a lamb shank fan this will really get your mouth watering. It falls off the bone and the flavour is spectacular. Definately not a fat burner! Greek style lamb shanks are the tastiest way to serve and expensive cut of lamb, the lamb is soft and falls off the bone. I have tried a number of lamb shank recipes but this is my favorite. (4 people)

What you need

4 lamb shanks – approx 1kg  bone in
salt and pepper
1 tablespoon flour
1 large onion, thinly sliced
1 tin chopped peeled tomatoes
3 celery sticks chopped
4 clove garlic, finely chopped
1/3 cup chicken stock/ red wine
1/2 teaspoon salt
a generous pinch of fresh oregano
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon dry rosemary
1 teaspoon grated lemon zest
chopped parsley a generous pinch

The process

Salt and pepper the shanks, in a large pot brown the shanks in oil on all sides, then remove and set aside.

Soften the garlic and onions on a medium heat, add the meat and then add all the other ingredients, stir and simmer for 10-15 minutes until liquid has reduced by 1/2.

Pour everything into a casserole dish and cook in a 180 celsius oven for one and a half hours, turning the shanks every 20 minutes.

This is good stuff folks, serve with mashed potato or polenta. Try the Lamb Souvlaki recipe if you are a Greek food fan.

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101 Responses to “Greek lamb shanks”

  1. petra says:
    December 18, 2011 at 9:51 pm

    this recipe is just amazing! its so delicious that our dinnerclub has requested me to make it again! it was the highlight of the year!
    thanks so much!
    any ideas for veg side dish?

    Reply
    • Graham says:
      December 19, 2011 at 8:47 am

      Hi Petra, So glad your supper club enjoyed, I usually serve with some green beans lightly steamed and then tossed with a little garlic and crisp bits of bacon in a little olive oil. Happy Xmas, G

      Reply
  2. Mandy Pestana says:
    October 27, 2011 at 8:19 am

    I made this recipe for last night and it was absolutely amazing. This is definately a 5 Star recipe. Yum, yum, yum.

    Reply
  3. Michelle says:
    October 17, 2011 at 10:49 am

    Hi Graham,

    Could we make this in the potjie in the bush? If so how long should the cooking time be?

    Thanks,
    Michelle

    Reply
    • Graham says:
      October 18, 2011 at 9:05 am

      Hi Michelle. I’m sure it would be great in a potjie, long and slow is the answer for tender shanks. Cheers for now G

      Reply
    • Kathleen says:
      October 28, 2011 at 2:33 pm

      Hey Michelle, I covered my lamb shanks with foil and popped a 400g tin of cherry tomatoes, preserved whole lemon, garlic and chopped onion, fresh rosemary in and cooked it on 160 degrees celcius for 4 hours. Definitely in a potjie for 4 to 6 hours depending how big your shanks are. and seeing as you are going to be in the bush, buy your lamb from a Karoo sheep farmer…..

      Reply
  4. Tim says:
    September 21, 2011 at 1:15 am

    This recipe sounds so great that I had to try it. It’s in the oven. I added carrots, as my gf had a carrot craving today. I’ll let you know how we like it. Cheers!

    Reply
  5. Joy says:
    August 20, 2011 at 8:09 pm

    Hi Graham,

    Thank you for this wonderful recipe.

    I used both Chicken stock powder and red wine ( no water) and cooked in a pressure cooker to save some time. The lamb shanks tasted simply wonderful!!

    I’m cooking this dish again next week, that I’m inviting a friend over for dinner :)

    Yayoi

    Reply
    • Graham says:
      August 21, 2011 at 4:56 pm

      Hi Joy, you are so welcome, I am just happy you found us and have a recipe that you love. Your friend is going to be seriously impressed I’m sure. Have a fabulous week G

      Reply
  6. Joy says:
    June 11, 2011 at 8:49 am

    Hi Graham,
    It says ”4 lamb shanks – approx 1kg each bone in”. Does it mean that 4 lamb shanks including bones weigh about 1 kg in total?

    I have purchased 4 lamb shanks, which weigh about 1.2kg including bones (about 1/3kg each), and I cannot wait to try out your recipe!!

    I’d appreciate your response. Thank you!

    Joy

    Reply
  7. Marika says:
    May 25, 2011 at 5:34 pm

    Hi Graham

    Is this successful in a slow cooker, and if so, how long would I cook 6 shanks?

    Thanks
    Marika

    Reply
  8. Leigh-Anne says:
    May 23, 2011 at 4:22 pm

    Graham

    For the shank recipe is it red wine and chicken stock or just one of them.
    Thanks

    Leigh

    Reply
    • Graham says:
      May 24, 2011 at 5:41 pm

      Hi Leigh-Anne, You can do it either way just make sure the amount of liquid is the same. Wine only is best in my opinion, it is meant to be rich and tender. Happy days G

      Reply
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