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Greek lamb shanks |

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 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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116 Responses to “Greek lamb shanks”

  1. Keta Pretorius says:

    Hi Graham,

    This is such a yummy recipe. Thank you so much.

    Incidentally, I seem to be resorting to your recipes more frequently. I’ve even considered drawing up a separate file entitled “Graham’s Recipes”! How about that!



    • Graham says:

      Hi there Keta, I am flattered 🙂 and so glad you are enjoying them, this is a winner, looking forward to making it again this weekend.

  2. Leigh-Anne Goldie says:

    Hi Graham

    With Winter fast approaching do you have any new recipes for the slow cooker. Being a working mom, its one of the best kitchen appliances for those cold winters days when you get home from work and that lovely aroma of food fills the home.

    • Graham says:

      Hi leigh-Anne, I do have a few, look out for the next newsletter in about a week or so, it will have great stews and winter meal ideas. Happy days G

  3. Julie says:

    Hi Graham,

    These sound DELICIOUS! I am going to give them a go for our Easter Feaster tomorrow (Saturday in Australia) but I need to cook 8 shanks – other than doubling the quantities do you think I’ll need to increase the cooking time?

    Thanks in advance.


    • Graham says:

      Hi Julie, sorry I didnt make it in time, been away for a while. Happy days G

      • Julie says:

        No probs – I ended up cooking them for about 3 hours at a lower temp and they were spectacular! Meat literally fell off the bone, my family has now been lulled into the belief I can actually cook!

  4. Trevor says:

    How about cooking them in a bag???

    • Graham says:

      Hi Trevor, sorry for the late reply… been under the whip lately. You could quite happily cook them in an oven bag, enjoy G

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