Garlic Lovers Greek Lamb Shanks
Indulge in the rich, Mediterranean flavors of Garlic Lovers Greek Lamb Shanks, a dish that’s perfect for slow-cooked comfort food enthusiasts. This recipe takes succulent lamb shanks and bathes them in a robust sauce of crushed tomatoes, red wine, and beef stock, infused with aromatic garlic, rosemary, and thyme. What sets this dish apart is the generous use of whole garlic cloves, which simmer to tender perfection, adding depth and sweetness to every bite. Hints of cinnamon and oregano bring a uniquely Greek flair that’s both warm and inviting. Ideal for Sunday dinners or special occasions, this recipe pairs beautifully with creamy mashed potatoes, orzo, or crusty bread to soak up the luscious sauce. With just 20 minutes of preparation and a leisurely oven braise, you’ll have a show-stopping meal that’s both hearty and elegant.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons extra virgin olive oil
- 12 cloves garlic cloves
- 1 large (diced) yellow onion
- 2 medium (sliced) carrots
- 2 medium (sliced) celery stalks
- 1 28-ounce can crushed tomatoes
- 2 cups beef stock
- 1 cup dry red wine
- 2 tablespoons lemon juice
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Preheat your oven to 325°F (163°C).
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Season the lamb shanks with salt and black pepper on all sides.
Sear the lamb shanks in the oil until browned all over, about 4-5 minutes per side. Remove and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-6 minutes until softened.
Add the garlic cloves (whole) and cook for another 2 minutes, stirring frequently to prevent burning.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes to let the wine reduce slightly.
Add the crushed tomatoes, beef stock, lemon juice, cinnamon, dried oregano, bay leaf, rosemary, and thyme sprigs. Stir to combine.
Return the seared lamb shanks to the pot, nestling them into the sauce. Make sure they are mostly submerged in the liquid.
Bring the mixture to a simmer, then cover the pot with its lid and transfer to the preheated oven.
Cook for approximately 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone. Check halfway through cooking and add more stock if necessary to keep the lamb covered.
Remove the pot from the oven and discard the bay leaf, rosemary, and thyme sprigs.
Garnish with freshly chopped parsley and serve the lamb shanks with the sauce spooned over the top. Pair with mashed potatoes, rice, or orzo for a hearty meal.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 11.9 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
