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Greek Style Lamb Shanks with Lemon, Oregano, and potatoes

Greek Style Lamb Shanks with Lemon, Oregano, and Potatoes

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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

  • 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.

Ingredients
  

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

Instructions
 

Marinate the Lamb (Optional but Recommended)

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. Serve the lamb and potatoes hot, spooning some of the braising liquid over the top. Garnish with chopped parsley and crumbled feta if desired.