There’s something about the smell of lamb slow-roasting with garlic, lemon, and herbs that feels like home. This Greek Easter Lamb Shanks with Potatoes and Herbs dish is more than just a meal—it’s a celebration. Inspired by the traditional flavors of a Greek holiday feast, this hearty and aromatic recipe brings together fork-tender lamb shanks, golden roasted potatoes, and a symphony of Mediterranean herbs. It’s the kind of meal you make when you want to feed both body and soul, perfect for Easter, Sunday dinners, or anytime you crave a comforting plate of braised lamb shanks that fall off the bone.
This isn’t your average lamb shank recipe. It draws from time-honored Greek cooking techniques and is slow-cooked in the oven until the meat reaches that perfect melt-in-your-mouth texture. Whether you're looking for Mediterranean lamb recipes to expand your repertoire or craving something cozy and rich, this dish hits every note. And while it’s perfect for a holiday table, it’s easy enough for a weekend cook looking to bring the flavors of Greece to their kitchen.
Greek Easter Lamb Shanks with Potatoes and Herbs
Prep Time 25 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Large roasting pan or Dutch oven Essential for braising the lamb and roasting the potatoes together. If you don’t have a Dutch oven, a deep roasting dish covered tightly with foil works just as well.
Mixing bowl For combining the marinade.
Tongs Helpful for browning the lamb shanks.
Oven-safe thermometer (optional) To check internal temp for doneness (though you’ll mostly go by texture here).
Knife and Cutting Board For prepping herbs, garlic, and potatoes.
For the Lamb and Marinade
- 4 lamb shanks about 1–1.5 lbs each
- 6 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons dried oregano Greek oregano if available
- 1 tablespoon fresh lemon zest
- Juice of 2 lemons
- 1/4 cup olive oil
- Salt and freshly cracked black pepper to taste
For the Roasting Pan
- 4 medium Yukon Gold potatoes peeled and quartered
- 1 large yellow onion sliced
- 1 cup chicken broth or water
- 1/2 cup dry white wine
- 2 bay leaves
- 2 tablespoons tomato paste
- Extra lemon wedges and fresh parsley for garnish
Marinate the Lamb Shanks
Place the lamb shanks in a large bowl or sealable plastic bag. In a small bowl, whisk together garlic, rosemary, thyme, oregano, lemon zest, lemon juice, olive oil, salt, and pepper. Rub this mixture all over the lamb, ensuring it's fully coated. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat and Sear
Preheat your oven to 325°F (160°C). Remove the lamb from the fridge about 30 minutes before cooking. In a large Dutch oven or roasting pan, heat a bit of olive oil over medium-high heat and sear the lamb shanks on all sides until browned, about 4–5 minutes per side. This step adds depth and caramelization.
Build the Braising Base
Remove the lamb and set aside. In the same pan, sauté the onions until softened. Stir in tomato paste and cook for another 2 minutes to develop the flavor. Deglaze the pan with white wine, scraping up any browned bits, then add the chicken broth and bay leaves.
Add Potatoes and Roast
Nestle the lamb shanks back into the pan along with the quartered potatoes. Spoon some of the sauce over the shanks. Cover the pan tightly with a lid or foil. Transfer to the oven and bake for 2.5 to 3 hours, or until the lamb is extremely tender and the potatoes are golden and soft.
Final Touch
Uncover the pan during the last 30 minutes to let the top of the lamb and potatoes brown slightly. Baste the meat with the pan juices. Once done, discard the bay leaves, garnish with chopped parsley and lemon wedges, and serve directly from the pan for a rustic, family-style presentation.
Pairings
This deeply flavorful and hearty Greek lamb shanks recipe pairs beautifully with dishes that complement its richness and earthy tones.
- Side Dishes: A simple Greek salad with tomatoes, cucumbers, and feta adds a refreshing contrast. You could also serve this with roasted asparagus, sautéed greens, or lemony green beans.
- Breads: Warm pita or crusty sourdough bread is perfect for soaking up the savory juices from the pan.
- Wine: A full-bodied red wine like a Greek Xinomavro, Syrah, or Cabernet Sauvignon stands up to the bold flavors. For white wine lovers, a dry Assyrtiko can provide a zesty counterpoint.
- Sauces: While this dish doesn’t need a sauce, a dollop of tzatziki or a drizzle of lemony avgolemono adds another layer of flavor.
- Dessert: End on a sweet note with baklava or a slice of orange-infused semolina cake.
FAQs
1. What cut of lamb works best for this recipe?
You want bone-in lamb shanks for this dish. They're full of connective tissue and marbling, which breaks down during the long, slow roast, resulting in juicy, tender meat. While lamb shoulder could work in a pinch, it won't offer the same visual appeal or texture.
2. Can I cook these lamb shanks in a slow cooker?
Absolutely. For a lamb shanks slow cooker version, follow all the same steps up to the point of roasting. Then place everything in your slow cooker and cook on low for 7–8 hours or high for 4–5 hours. Finish in the oven if you want to brown the top.
3. Can I use other Mediterranean lamb recipes with this marinade?
Yes, this herbaceous lemon-garlic marinade is versatile. Try it on Greek lamb chops, lamb souvlaki, or even lamb meatballs Greek-style. It would also be a wonderful base for a lamb tagine recipe with added spices like cinnamon and cumin.
4. Is this similar to Moroccan lamb recipes?
While there are similarities—like the slow cooking and use of aromatic herbs—this dish leans more toward the Greek flavor profile with heavy lemon and oregano notes. Moroccan lamb recipes often include dried fruits, warming spices, and a touch of sweetness, which this dish doesn’t focus on.
5. Can I make this in advance?
Yes, this dish actually tastes better the next day. Let the lamb cool completely, then refrigerate in its juices. Reheat in the oven at 300°F covered with foil for about 30–40 minutes. The flavors deepen overnight, and the texture remains just as tender.
