Imagine a dish so tender that the meat literally falls off the bone, infused with rich Mediterranean flavors that tell a story of traditional Greek cooking. These Braised Greek Lamb Shanks are not just a meal—they're a culinary journey that transforms an ordinary dinner into an extraordinary dining experience. With a perfect blend of red wine, herbs, and slow-cooked perfection, this recipe promises to impress even the most discerning food lovers and bring a touch of Greek hospitality right to your dining table.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup red wine
- 2 cups beef broth
- 1 can diced tomatoes
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 325°F (160°C). This low and slow cooking method will help tenderize the lamb shanks.
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once the oil is hot, add the lamb shanks, browning them on all sides for about 8-10 minutes. This step is crucial for developing flavor.
- Once the lamb shanks are browned, remove them from the pot and set them aside on a plate. In the same pot, add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. Allow the wine to simmer for about 3-4 minutes, reducing slightly.
- Add the beef broth, diced tomatoes (with their juices), dried oregano, and season with salt and pepper to taste. Stir well to combine all the ingredients.
- Return the browned lamb shanks to the pot, ensuring they are submerged in the liquid as much as possible. Bring the mixture to a gentle simmer.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the lamb shanks for 2 hours, or until the meat is fork-tender and falling off the bone.
- Once cooked, carefully remove the pot from the oven. Let the lamb shanks rest for a few minutes before serving. This allows the juices to redistribute within the meat.
- To serve, place the lamb shanks on a plate and spoon some of the braising liquid over the top. Garnish with freshly chopped parsley for a pop of color and freshness.
- Enjoy your Braised Greek Lamb Shanks with crusty bread, rice, or a side of roasted vegetables!
Tips
- Choose high-quality, fresh lamb shanks with good marbling for maximum flavor and tenderness.
- Take your time browning the meat—this step is crucial for developing a deep, rich flavor profile.
- Use a heavy-bottomed Dutch oven or cast-iron pot for even heat distribution and consistent braising.
- Don't rush the cooking process; low and slow is the secret to meltingly tender lamb.
- Let the meat rest after cooking to allow the juices to redistribute, ensuring maximum moisture.
- If possible, prepare the dish a day ahead, as the flavors will continue to develop and intensify overnight.
- Pair with a robust red wine that complements the rich meat, such as a Greek Xinomavro or Cabernet Sauvignon.
Nutrition Facts
Calories: 832kcal
Carbohydrates: 8g
Protein: 60g
Fat: 57g
Saturated Fat: 24g
Cholesterol: 200mg
