Greek-Style Lamb Shanks with Lemon, Oregano, and Potatoes is one of those dishes that takes you straight to the Aegean coast with just one bite. Think tender, fall-off-the-bone lamb infused with bright citrus, earthy oregano, and olive oil, all nestled with golden potatoes that have absorbed all the glorious juices. This isn’t just another slow cooked lamb shanks dish—it’s a celebration of the deep, rustic flavors that make greek lamb recipes so beloved around the world.
Whether you’re familiar with braised lamb, lamb gyros, or lamb souvlaki, this dish carries the same heartwarming, family-style feeling but with a focus on comfort and oven-braised perfection. It's ideal for Sunday dinners, holiday feasts, or any time you’re craving something both rich and zesty.
Greek Style Lamb Shanks with Lemon, Oregano, and Potatoes
Prep Time 25 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 25 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Dutch oven or large oven-safe pot with lid Essential for searing and braising the lamb in one pot. If unavailable, use a heavy-bottomed pot and transfer to a roasting pan covered tightly with foil.
Sharp chef’s knife For cutting through lamb shanks and prepping vegetables.
Tongs Handy for searing meat.
Cutting board Preferably one for meat and one for vegetables to avoid cross-contamination.
Citrus juicer or reamer To extract maximum juice from the lemons.
Vegetable peeler For prepping the carrots and potatoes.
Oven mitts The pot will be hot when you pull it out after braising.
For the lamb and marinade
- 4 lamb shanks each about 1–1.5 lbs, trimmed of excess fat
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 5 cloves garlic minced
- 1 tablespoon dried oregano preferably Greek oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 tablespoon red wine vinegar
For the braise
- 1 large onion sliced
- 2 carrots peeled and sliced
- 2 celery stalks chopped
- 3 cups chicken or beef broth
- 1/2 cup dry white wine optional, or sub with more broth
- 2 bay leaves
- 1 cinnamon stick optional, but adds warmth
For the potatoes
- 6 medium Yukon Gold potatoes peeled and quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
- A squeeze of lemon juice for finishing
Garnish
- Chopped fresh parsley
- Crumbled feta cheese optional
Marinate the Lamb (Optional but Recommended)
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, pepper, salt, and red wine vinegar. Rub this mixture all over the lamb shanks, cover, and marinate for at least 2 hours or overnight in the refrigerator.
Preheat and Sear
Preheat your oven to 325°F (160°C). Remove the lamb from the marinade and pat dry (reserve the marinade). In a Dutch oven over medium-high heat, sear the lamb shanks in a splash of olive oil until browned on all sides—about 3–4 minutes per side. Remove and set aside.
Sauté the Base
In the same pot, reduce heat to medium and add onions, carrots, and celery. Sauté until softened, about 5 minutes. Add in the reserved marinade and let it cook down for a minute or two.
Add Liquids and Herbs
Pour in the broth and wine, and stir well to deglaze the pot. Add bay leaves and cinnamon stick. Return the lamb shanks to the pot, nestling them into the liquid. The liquid should come about two-thirds up the sides of the meat.
Braise the Lamb
Cover the pot with its lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the lamb once halfway through. The meat should be incredibly tender and nearly falling off the bone.
Roast the Potatoes
About 45 minutes before the lamb is done, toss your quartered potatoes in olive oil, salt, pepper, and a bit of lemon juice. Spread them out in a baking dish and roast at 400°F (200°C) until golden and crispy outside and fluffy inside—about 40–45 minutes.
Combine and Finish
Once the lamb is ready, remove it from the pot and skim off excess fat from the braising liquid. Return the lamb to the pot, add the roasted potatoes on top, and cook uncovered for another 10 minutes to bring everything together.
Serve
Serve the lamb and potatoes hot, spooning some of the braising liquid over the top. Garnish with chopped parsley and crumbled feta if desired.
Perfect Pairings
Wine: A medium-bodied red like Xinomavro or Agiorgitiko pairs wonderfully with this dish, as does a Cabernet Sauvignon or Syrah. If you prefer white, go with a bold Assyrtiko.
Salad: A crisp Greek village salad (horiatiki) with cucumbers, tomatoes, onions, Kalamata olives, and feta dressed in olive oil and oregano complements the richness of the lamb.
Bread: Warm, crusty bread or pita is ideal for mopping up the lemony pan juices. You can also serve it with grilled flatbreads for a lamb gyros-like experience.
Dessert: Finish with a slice of Galaktoboureko or a few pieces of honey-drenched baklava to round out the meal.
FAQs
1. Can I use lamb shoulder chops or lamb steak instead of lamb shanks?
You can, but the cooking time and texture will be different. Lamb shanks benefit from long, slow cooking that breaks down the connective tissue. Lamb shoulder chops recipes and lamb steak are better for quicker braises or grilling.
2. What makes this a “Greek lamb shanks recipe” versus other braised lamb shanks?
The use of lemon, oregano, garlic, and olive oil is deeply rooted in greek cooking traditions. While moroccan lamb recipes use spices like cumin and cinnamon, Greek versions are often more herbaceous and citrus-forward.
3. Can I make this dish using the lamb shanks oven method without a Dutch oven?
Absolutely. After searing and assembling the braising liquid, transfer everything to a deep roasting pan, cover tightly with foil, and bake as directed. You’ll still get beautifully braised lamb results.
4. Is there a difference between Greek lamb chops and Greek lamb shanks?
Yes. Greek lamb chops (like rib or loin chops) are grilled quickly and served medium-rare, often as part of lamb souvlaki platters. Greek lamb shanks, on the other hand, are slow-cooked for tenderness and depth.
5. Can I turn this into a lamb meatballs Greek-style dish instead?
While totally different in method, you could adapt the flavors—lemon, oregano, garlic—into lamb meatballs Greek style, and braise them in a similar sauce. But for that classic fall-apart texture, the shanks are unbeatable.
