Description
This Greek-Style Braised Lamb Shanks recipe features tender lamb shanks slow-cooked in a fragrant tomato and red wine sauce infused with Mediterranean spices like oregano, cinnamon, and paprika. Served over creamy mashed Yukon gold potatoes, this comforting dish is perfect for a cozy dinner with rich flavors and melt-in-your-mouth meat.
Ingredients
Scale
For the lamb shanks:
- 4 lamb shanks (about 1600g total for 4 shanks)
- ¼ cup olive oil
- Salt and pepper, to taste
- 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 shanks: Thoroughly season the lamb shanks with salt and pepper to enhance the flavor before cooking.
- Preheat the oven: Set your oven to 350°F to prepare for braising the lamb shanks.
- Sear the lamb: Heat olive oil in a large dutch oven over medium-high heat. When the oil is hot, sear the lamb shanks on all four sides until well browned, then remove and set aside.
- Sauté vegetables: Add pearl onions and diced celery to the pot, cooking over medium heat for 5-7 minutes until softened and browning.
- Add garlic: Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Incorporate spices: Mix in dried oregano, paprika, garlic powder, allspice, cinnamon sticks (or ground cinnamon), kosher salt, pepper, and bay leaves for a fragrant base.
- Deglaze the pot: Pour in red wine, scraping up browned bits from the bottom; cook until the wine reduces slightly, about 3-4 minutes.
- Add liquids: Stir in chicken broth and tomato sauce to combine fully.
- Braise the lamb: Return lamb shanks to the pot and bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 5 minutes. Cover with a lid and place the pot in the preheated oven for 1 ½ hours. Afterward, remove the lid and continue cooking for an additional 30-45 minutes, checking occasionally to add more broth if needed until the meat is tender and falling off the bone.
- Begin mashed potatoes: With about 30 minutes left on the lamb, bring a large pot of water to a boil and cook Yukon gold potatoes until fork-tender.
- Drain and rice potatoes: Drain cooked potatoes and pass them through a ricer, then set aside.
- Warm dairy mixture: Over low heat, melt butter in a large pot, then stir in salt, pepper, whole milk, and cream cheese until fully combined and melted. Remove from heat.
- Combine potatoes and dairy: Add the riced potatoes back into the pot with the dairy mixture and gently stir to combine. Adjust seasoning with additional salt, pepper, butter, or milk to desired creaminess. Keep covered and warm on the stove.
- Plate and serve: Spoon mashed potatoes onto plates or bowls and top with braised lamb shanks and some of the braising liquid. Garnish with fresh parsley for a beautiful and flavorful presentation.
Notes
- A red wine such as cabernet sauvignon, merlot, shiraz, or a Greek red wine pairs well for braising.
- If you prefer not to use wine, substitute with an equal amount of chicken broth.
- Serve the braised lamb shanks over rice or orzo instead of mashed potatoes for a different twist.
- Try Easy Beef Stew in Tomato Sauce (Moshari Kokkinisto) for a similar hearty dish if you enjoy this recipe.
Keywords: Greek lamb shanks, braised lamb, lamb shanks recipe, Greek cuisine, braised meat, comfort food, mashed potatoes, Mediterranean spices