Description
This Greek-Style Braised Lamb Shanks recipe features tender lamb shanks slow-cooked in a rich tomato and red wine sauce infused with aromatic spices like cinnamon, oregano, and paprika. Served over creamy mashed Yukon gold potatoes, this comforting dish offers deep flavors and melt-in-your-mouth texture perfect for a hearty family meal.
Ingredients
Scale
For the Lamb Shanks:
- 4 lamb shanks (about 1600g total for 4 shanks)
- ¼ cup olive oil
- Salt and pepper
- 1 ½ cup pearl onions, peeled
- 2 celery sticks, diced
- 4 garlic cloves, minced
- 1 cup red wine
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tsp garlic powder
- ½ tsp ground allspice
- 2 cinnamon sticks (or ½ tsp ground cinnamon)
- 1 tsp kosher salt
- ½ tsp pepper
- 2 bay leaves
- 4 cups chicken broth
- 28 oz jar or can tomato sauce
- Fresh parsley for garnish
For the Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled and chopped into 1 inch pieces
- ½ cup unsalted butter
- 1 – 1 ½ tsp salt
- ¼ tsp ground pepper
- ¼ cup whole milk
- ¼ cup plain cream cheese
Instructions
- Season the Lamb: Season the lamb shanks well with salt and pepper to enhance the meat’s natural flavors before cooking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Sear Lamb Shanks: Heat olive oil in a large Dutch oven over medium-high heat. Add the lamb shanks and sear them until well browned on all sides, about 3-5 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add pearl onions and diced celery. Cook over medium heat, stirring often, for 5-7 minutes until softened and lightly browned.
- Add Garlic and Spices: Stir in minced garlic and cook 1-2 minutes until fragrant. Then add dried oregano, paprika, garlic powder, allspice, cinnamon sticks (or ground cinnamon), kosher salt, pepper, and bay leaves; mix well to combine the spices with the vegetables.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot to incorporate those rich flavors. Let the wine reduce slightly for 3-4 minutes.
- Add Broth and Tomato Sauce: Stir in chicken broth and tomato sauce, blending everything together.
- Braise Lamb: Return the lamb shanks to the pot. Bring the liquid to a simmer over medium-high heat, then reduce to medium-low and let simmer for 5 minutes.
- Bake Covered: Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 ½ hours, allowing the lamb to slowly braise and become tender.
- Bake Uncovered: Remove the lid and bake for another 30-45 minutes, checking periodically to ensure the liquid hasn’t reduced too much. Add more chicken broth if necessary. The lamb is done when it is tender enough to fall off the bone.
- Prepare Mashed Potatoes: With about 30 minutes left on the lamb, bring a large pot of water to a boil and cook the Yukon gold potatoes until soft and fork-tender, about 15-20 minutes. Drain well.
- Make Potato Base: Pass the cooked potatoes through a ricer or mash until smooth. In the large pot over low heat, melt butter then stir in salt, pepper, whole milk, and cream cheese until combined.
- Combine Potatoes and Cream Mixture: Add the riced potatoes back to the pot and stir thoroughly to mix. Adjust seasoning or creaminess by adding more salt, pepper, butter, or milk to taste. Keep warm.
- Serve: Plate the mashed potatoes, top with braised lamb shanks, and spoon some of the braising liquid over the dish. Garnish with fresh parsley for a burst of color and freshness.
Notes
- A red wine like Cabernet Sauvignon, Merlot, Shiraz, or a Greek red wine works perfectly for flavor depth.
- If you prefer not to use wine, substitute with an equal amount of chicken broth.
- Instead of mashed potatoes, serve the braised lamb shanks over rice or orzo for a nice variation.
- For a similar flavor profile, try the Easy Beef Stew in Tomato Sauce (Moshari Kokkinisto) recipe.
Keywords: Greek lamb shanks, braised lamb, lamb shanks recipe, mashed potatoes, Greek cuisine, comfort food, tomato sauce lamb