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Greek-Style Braised Lamb Shanks with Mashed Potatoes Recipe

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★★★★★

5 from 70 reviews

This Greek-Style Braised Lamb Shanks recipe features tender lamb shanks cooked slowly in a rich tomato and red wine sauce infused with warm spices like cinnamon and all spice. Served atop creamy, buttery Yukon gold mashed potatoes, it’s a comforting and hearty dish perfect for a special meal or cozy family dinner.

Ingredients

Scale

For the Lamb Shanks:

  • 4 lamb shanks (about 1600g total for 4 shanks)
  • ¼ cup olive oil
  • Salt and pepper to season
  • 1 ½ cup pearl onions, peeled
  • 2 celery sticks, diced
  • 4 garlic cloves, minced
  • 1 cup red wine (Cabernet Sauvignon, Merlot, Shiraz, or Greek red wine recommended; substitute with chicken broth if preferred)
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 2 tsp garlic powder
  • ½ tsp ground all spice
  • 2 cinnamon sticks (or ½ tsp ground cinnamon)
  • 1 tsp kosher salt
  • ½ tsp ground black 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 black pepper
  • ¼ cup whole milk
  • ¼ cup plain cream cheese

Instructions

  1. Season Lamb Shanks: Generously season the lamb shanks all over with salt and pepper. This helps develop flavor during the browning step.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process later.
  3. Sear Lamb Shanks: Heat olive oil in a large Dutch oven over medium-high heat. When hot, add the lamb shanks and sear them on all four sides until they are nicely browned. This step locks in juices and adds depth to the flavor.
  4. Remove Lamb and Sauté Vegetables: Once browned, remove the lamb shanks to a plate. Add pearl onions and diced celery to the Dutch oven and sauté over medium heat, stirring often, about 5-7 minutes until softened and starting to brown.
  5. Add Garlic and Spices: Stir in the minced garlic and cook for 1-2 minutes until fragrant. Then add dried oregano, paprika, garlic powder, ground all spice, cinnamon sticks (or ground cinnamon), kosher salt, pepper, and bay leaves. Mix well to combine all flavors.
  6. Deglaze the Pot: Pour in the red wine to deglaze, scraping up any browned bits from the bottom of the pot. Let it cook for 3-4 minutes until the wine reduces slightly.
  7. Add Broth and Tomato Sauce: Stir in the chicken broth and tomato sauce to create the braising liquid. Mix well.
  8. Braise Lamb Shanks: Return the seared lamb shanks to the pot, submerging them partially in the liquid. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 5 minutes.
  9. Oven Braising: Cover the Dutch oven with a lid and transfer to the preheated oven. Bake for 1 hour and 30 minutes. After this, remove the lid and continue baking for another 30-45 minutes more. Check periodically to ensure the liquid does not reduce too much; add more broth if necessary. The lamb is done when it is tender enough to fall off the bone.
  10. Prepare Mashed Potatoes: About 30 minutes before the lamb finishes, bring a large pot of water to a boil. Add peeled and chopped Yukon gold potatoes and cook until they are soft and fork-tender.
  11. Drain and Rice Potatoes: Once cooked, drain the potatoes and pass them through a ricer or mash them until smooth. Set aside in a bowl.
  12. Make Butter Mixture: In the now-empty pot, melt butter over low heat. Once melted, add salt, pepper, whole milk, and cream cheese. Stir gently until all ingredients are incorporated and warmed through. Turn off the heat.
  13. Combine Potatoes and Butter Mixture: Return the riced potatoes to the pot and stir well until creamy and smooth. Adjust seasoning with more salt, pepper, butter, or milk as needed. Keep warm on the stove.
  14. Serve: Plate a generous portion of the creamy mashed potatoes, top with a lamb shank, and spoon over some of the braising liquid and sauce. Garnish with fresh parsley for color and freshness.

Notes

  • A dry red wine such as Cabernet Sauvignon, Merlot, Shiraz, or a Greek red wine works best, but you can substitute chicken broth if you prefer not to use wine.
  • Instead of mashed potatoes, this dish can also be served over rice or orzo for a delicious variation.
  • If you enjoy this recipe, you might like Easy Beef Stew in Tomato Sauce (Moshari Kokkinisto) as another hearty Greek-inspired meal.
  • Check the braising liquid periodically during cooking, adding more broth if it reduces too much to keep the lamb moist and flavorful.

Keywords: lamb shanks, Greek lamb, braised lamb, mashed potatoes, comforting dinner, slow cooked lamb, Mediterranean recipe

Find it online: https://mjrecipe.com/greek-style-braised-lamb-shanks-with-mashed-potatoes-recipe-2/