Description
This Greek-Style Braised Lamb Shanks recipe features tender, slow-cooked lamb shanks braised in a rich tomato and red wine sauce infused with warm spices like cinnamon and allspice. Served over creamy mashed Yukon gold potatoes, this comforting dish offers a perfect balance of savory and aromatic flavors, ideal for a hearty family meal or special occasion.
Ingredients
Scale
Lamb Shanks
- 4 lamb shanks (about 1600g total for 4 shanks)
- ¼ cup olive oil
- Salt and pepper to taste
- 1 ½ cups pearl onions, peeled
- 2 celery sticks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tsp garlic powder
- ½ tsp ground allspice
- 2 cinnamon sticks (or ½ tsp ground cinnamon)
- 1 tsp kosher salt
- ½ tsp pepper
- 2 bay leaves
- 4 cups chicken broth
- 28 oz jar or can of tomato sauce
- Fresh parsley for garnish
Mashed Potatoes
- 2 lbs Yukon gold potatoes, peeled and chopped into 1-inch pieces
- ½ cup unsalted butter
- 1 – 1 ½ tsp salt
- ¼ tsp ground pepper
- ¼ cup whole milk
- ¼ cup plain cream cheese
Instructions
- Season the Lamb: Season the lamb shanks well with salt and pepper, ensuring an even coating on all sides.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising.
- Sear the Lamb Shanks: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the lamb shanks and sear until they are well browned on all four sides. Remove and set aside.
- Sauté Vegetables: Add pearl onions and diced celery to the pot, cooking over medium heat while stirring often for 5-7 minutes until softened and slightly browned.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Add Spices: Incorporate dried oregano, paprika, garlic powder, ground allspice, cinnamon sticks, kosher salt, pepper, and bay leaves, mixing thoroughly to combine.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom. Let it cook for 3-4 minutes until the wine reduces slightly.
- Add Broth and Tomato Sauce: Stir in the chicken broth and tomato sauce, combining everything evenly.
- Braise the Lamb: Return the lamb shanks to the pot, bring to a simmer over medium-high heat, then reduce to medium-low. Simmer for 5 minutes, turn off the heat, cover the pot, then transfer to the oven. Bake covered for 1 ½ hours, then uncover and bake an additional 30-45 minutes, checking periodically and adding broth if needed, until the lamb is tender enough to fall off the bone.
- Boil Potatoes: About 30 minutes before the lamb is done, bring a large pot of water to a boil. Add peeled and chopped Yukon gold potatoes, cooking until soft and fork-tender.
- Drain and Rice Potatoes: Drain the potatoes and pass them through a ricer or mash them until smooth. Set aside in a bowl.
- Prepare Butter-Milk Mixture: In the empty pot over low heat, combine butter, salt, pepper, whole milk, and cream cheese. Stir until the butter is fully melted and the mixture is smooth. Turn off the heat.
- Combine Mashed Potatoes: Return the riced potatoes to the pot and stir to combine with the butter and milk mixture. Adjust seasoning with additional salt, pepper, butter, or milk if needed. Keep warm on the stove.
- Plate and Serve: Spoon mashed potatoes onto plates or shallow bowls. Top with a lamb shank and ladle some of the braising liquid over it. Garnish with fresh parsley for a pop of color and freshness.
Notes
- Use a robust red wine such as Cabernet Sauvignon, Merlot, Shiraz, or a Greek red wine for best flavor.
- If you prefer not to use wine, substitute it with an equal amount of chicken broth.
- Alternatively, serve the braised lamb shanks over rice or orzo for variation.
- If you enjoy this dish, try making Easy Beef Stew in Tomato Sauce (Moshari Kokkinisto) for another hearty meal.
Keywords: Greek lamb shanks, braised lamb, slow cooked lamb, mashed potatoes, Greek cuisine, lamb recipe, comfort food, oven braised lamb