The inspiration for the Greek Lamb Shanks were having one of my best buddies and his wife over for dinner. We never have lamb in my house because my wife does not like it. I knew lamb was a favorite of my friend. I truly love shank cuts of meat because they have so much flavor and come out so tender when done right. So this Sunday evening was the perfect night to try a new recipe.
I did not leave the ladies out. The theme was Greek and they love salads. So I made the ladies Greek spiced chicken that they could add to their Greek salad. We would all be happy this evening. I remember making Greek lamb shanks a long time ago and not really liking the result. With experience and a much better appreciation of ingredients, I could pick a recipe that I thought would turn out well and adapt it to my liking.
The braising liquid used traditional inspired ingredients including rosemary, cinnamon sticks and red wine. The lamb shanks were seasoned first and seared in a hot pan. The mirepoix was cooked in the same Dutch oven and then the braising liquid was created and finally the shanks were added back in. The dish was cooked long and slow until the lamb shanks were perfectly tender. YUM!
The cast of characters.
The Building of the Braising Flavors of the Greek Lamb Shanks.
The Greek Lamb Shanks Plated.
Greek Lamb Shanks
- 4 Whole Lamb Shanks
- 2 Tbsp Olive Oil
- 1 Medium Yellow Onion rough chop
- 2 Stalks Celery Ribs rough chop
- 3 Whole Carrots rough chop
- 3 Cups Beef Broth
- 28 Ounces Diced Tomatoes
- 4 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 1 Stick Cinnamon
- 1/2 Cup Red Wine
- 2 Tsp Salt
- 2 Tsp Black Pepper
- 1 Pinch Nutmeg
- 2 Tsp Garlic Powder
- 1 Tsp Paprika
Preheat the oven to 350 degrees F.
In a small bowl, add all the spice mix ingredients and mix to combine.
Pat the lamb shanks dry and season with the spice mix on all sides.
In a large Dutch oven pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides (about 8 mins or so). Transfer the lamb shanks to a large tray.
Next, add the onions, celery and carrots. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine and scrape the bottom. Reduce the wine by half.
Add the broth, tomatoes, cinnamon stick, thyme, and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 40 minutes. Turn heat off.
Cover the pot and transfer to the 350 degree oven. Cook in the oven for 2 1/2 hours. Let the shanks rest for 5 minutes.
Serve the lamb shanks over mashed potatoes.