Greek-Style Braised Lamb Shanks

Ingredients

Lamb Shanks

4 lamb shanks (1600g total)

1/4 cup olive oil

Salt and pepper

1 1/2 cup pearl onions, peeled

2 celery sticks, diced

4 garlic cloves, minced

1 cup red wine

1 tsp dried oregano

1 tsp paprika

2 tsp garlic powder

1/2 tsp ground all-spice

2 cinnamon sticks (or 1/2 tsp ground cinnamon)

1 tsp kosher salt

1/2 tsp pepper

2 bay leaves

4 cups chicken broth

28 oz tomato sauce

Fresh parsley, for garnish

Mashed Potatoes

2 lbs Yukon Gold potatoes, peeled and chopped

1/2 cup unsalted butter

Salt and pepper

1/4 cup whole milk

1/4 cup cream cheese

Instructions

For the Lamb Shanks

1. Sprinkle salt and pepper over the lamb shanks.

2. Preheat the oven to 350°F.

3. Sear the lamb: Heat oil in a large Dutch oven over medium-high. Brown shanks on all sides, then set aside.

4. Cook aromatics: In the same pot, cook onions and celery for 5-7 minutes until soft. Add garlic and cook until fragrant.

5. Add spices: Mix in oregano, paprika, garlic powder, nutmeg, cinnamon, salt, pepper, and bay leaves.

6. Deglaze with wine: Scrape the pot’s bottom and cook for 3-4 minutes. Add broth and tomato sauce.

7. Braise: Add lamb back in, bring to a simmer, then cover and bake for 1 1/2 hours. Uncover and bake until tender.

For the Mashed Potatoes

1. Boil potatoes until fork-tender. Drain.

2. Mash with butter, salt, pepper, milk, and cream cheese until smooth.

Serving

Plate mashed potatoes and place a lamb shank on top, drizzling with sauce. Garnish with parsley.

Tips

Make Ahead: Keep warm for an hour before serving if needed.

Cook Slowly: Don’t rush the braising process for best results.

Storage

Store leftovers for 3-4 days in the fridge, or freeze lamb with sauce for up to 3 months.