Lamb Shanks with Oregano and Feta
Braised to fall-off-the-bone perfection, these **Lamb Shanks with Oregano and Feta** are a hearty, Mediterranean-inspired dish bursting with flavor. Succulent lamb is slow-cooked in a rich sauce of tomatoes, dry white wine, and aromatic oregano, then elevated with a creamy, tangy finish of crumbled feta cheese. Fresh lemon juice adds a zesty brightness, while a touch of fresh parsley completes the presentation. Perfect for a cozy dinner party or an indulgent family meal, this recipe pairs beautifully with crusty bread, mashed potatoes, or fluffy rice to soak up every last drop of the savory, feta-infused sauce. Ready in a few simple steps, this slow-cooked lamb dish will become your new go-to for bold flavors and effortless elegance.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 pieces garlic cloves, minced
- 2 cups chicken or beef stock
- 1 cup dry white wine
- 14 ounces canned diced tomatoes
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1 cup feta cheese, crumbled
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons parsley, chopped, for garnish
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks with salt and pepper, rubbing it into the meat on all sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks for 3-4 minutes per side until evenly browned. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Pour in the white wine, scraping up any brown bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
Stir in the chicken or beef stock, diced tomatoes, fresh oregano, dried oregano, and lemon juice. Mix well and bring to a gentle simmer.
Nestle the lamb shanks into the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid.
Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, or until the lamb shanks are tender and falling off the bone (check occasionally and add more stock if the liquid reduces too much).
Once cooked, carefully remove the lamb shanks and place them onto a serving platter.
Stir the crumbled feta cheese into the sauce remaining in the pot and mix until melted and creamy. Adjust seasoning with additional salt or pepper if needed.
Spoon the sauce over the lamb shanks and garnish with chopped parsley.
Serve the lamb shanks hot, accompanied by crusty bread, mashed potatoes, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 222 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 750 mg | 16% | |
*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.
