Greek Lamb Shanks

Greek Lamb Shanks are a super flavorful slow cooked meal that is prepared in one pot. The flavor is strong and the meat is so tender.
Course dinner
Cuisine Braising, Lamb, slow cooking
Prep Time 5 minutes
Cook Time 3 hours
Resting time 5 minutes
Total Time 3 hours 5 minutes
Servings 4 people
Author Feed Your Soul Too


  • 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


  1. 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.