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Greek Easter Lamb Shanks with Potatoes and herbs

Greek Easter Lamb Shanks with Potatoes and Herbs

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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Lamb Shanks

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.