Greek-Style Lamb Shanks Recipe
Prep Time:
10 minutes
Cook Time:
2 hours, 40 minutes
Servings:
4 Servings
Ingredients
  • 4 (1/2 - 1 pound) lamb shanks
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 4 cloves garlic, peeled and smashed
  • 2 tablespoons tomato paste
  • ½ cup dry white wine
  • 1 (28-ounce) can whole peeled tomatoes
  • ½ lemon
  • 1 cinnamon stick
  • 2 sprigs fresh oregano
  • 1 teaspoon cumin
  • 2 cups beef broth
  • 1 cup kalamata olives
  • ¼ cup finely chopped parsley
Directions
  1. Preheat the oven to 350 F.
  2. Season the lamb shanks on all sides with salt and pepper.
  3. Heat the olive oil in a Dutch oven over medium heat.
  4. Add the lamb shanks and sear on all sides until browned, working in batches as needed. Remove and reserve on a plate.
  5. Add the onion and garlic and cook until the onion slices are softened, about 5 minutes.
  6. Add the tomato paste and stir to combine, cooking until the tomato begins to stick to the bottom of the pot, about 5 minutes longer.
  7. Deglaze with the white wine, stirring to combine. Add the tomatoes, lemon, cinnamon stick, oregano, and cumin and stir.
  8. Return the lamb shanks to the pot, then cover with beef broth, submerging the lamb as much as possible.
  9. Cover the pot and add it to the oven. Cook for 1 ½ hours.
  10. Uncover the pot, add the olives, and cook for 30 to 40 minutes longer, or until the lamb is fork-tender.
  11. To serve, remove the lemon, cinnamon, and oregano stems from the pot and garnish with parsley.