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 roasting pan or large casserole dish and cook in a 140 celsius oven for three to four hours , turning the shanks every hour. I like to cover the shanks for the first hour with foil and then the last 30 minutes again.
Serve individual shanks with a generous scoop of the vegetables from the pan.
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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How do you make it in the slow cooker? How long?
Hi Andri, it takes about 8 hrs in a slow cooker on medium to low and read Nicoles comment below. Happy Valentine’s day G
Hi Graham
Oh my oath! I made these for Friday night in the slow cooker and I have to say this recipe was just to die for (there are no other words to say that just right!).
I was very worried when the mixture didn’t look quite right but after cooking slowly for 8 hours it was cooked to perfection! Our house smelled so sublime for days!
Thank you for a fantastic recipe – actually for all your recipes. I’ve yet to make one that we didn’t like!
Keep them coming!
Cheers!
Oh wow, I just love hearing stories like this, thanks for letting us know Nicole. Have a fantastic day, G
I will be trying this recipe tonight. I normally and not find nor afford lamb but I was lucky yesterday at the market and found some mismarked! Lucky day and looking foward to a wonderful meal tonight.
Hi Bob, you are a lucky man enjoy it and have a fabulous Christmas. G
Hi Graham
So I got really adventurous last night and decided to make this recipe – and also because I have bought myself the Russell Hobbs slow cooker and wanted to try it out. Well all I can say is WOW WOW WOW. When we woke up this morning, our home was filled with this delicious aroma that had my boyfriend eating straight out the cooker. I did cheat a little by using a full cup of red wine though for some extra gravy.
Can’t wait to get home tonight to delve into this delicious dish.
Thank you ever so much. Keep those recipes coming – I’m almost starting to enjoy cooking thanks to you.
Thats fantastic Dawn, love to hear you are enjoying cooking.. there is something special about people enjoying what you have made, delicious holidays G
Oh my!
This dish was AMAZING! I made for a couple of “lamb lovers” who were coming over for dinner.
I got to use the last of my fresh herbs (rosemary, parsley and greek oregano) before the Canadian winter sets in. I used my homemade chicken stock and not the wine. Next time I will use both.
I cooked them for 8 hours in my slow cooker. The aroma drove me cazy all day.
I must admit to being skeptical about the cinamin but it really amde the dish.
The best part, my guests cancelled at the last minute so my parntner and I got 2 shanks each!
Will make this again and again!
Thanks.
Hi Derek, Man I just love to hear stories like this, makes all the effort so worth while and really glad you enjoyed it. Fantastic have a fantastic day up North. Cheers for now G
Hi G – if I want to do this in my slow cooker, would I need to change anything, other than on low for 8 or so hours?
Hi Lesley, as it is will work just fine, you will need a very big slow cooker… Have fun G
Greetings from Australia.Cooked your lamb shanks last night as per your recipe, absolutely delicious,restaurant standard or better. Definitely the best taste for the least amount of work I have ever cooked. Added chicken stock and wine and cooked them for 3 hours, the meat really did just fall off the bone.Used dry oregano as I couldnt get any fresh.
This recipe has now gone into our “favourites” folder.
Thats fantastic John, thanks for letting us know, it is one of my favorites as well. Cheers for now and happy days down under G