Greek style lamb shanks cooked to tender perfection with a rich reduction, heaven served with hot crusty bread and butter. A very simple and traditional recipe - this is comfort food at its best.


  • 4 x lamb shanks trimmed

  • 1 x whole bulb garlic

  • 1 x bunch fresh mint

  • 1 x bunch fresh oregano

  • 1 x bottle red wine

  • 2 litres chicken stock (pref home made or "salt reduced" store bought)

  • feta (A creamier Danish pr Persian style works best)


  • 1.

    Preheat over to 150*c.

  • 2.

    Brown lamb legs in large oven proof pot or casserole dish.

  • 3.

    Add wine and deglaze the pan.

  • 4.

    Aadd stock, whole peeled garlic cloves and whole herbs (no need to chop as these will be dicarded).

  • 5.

    Season well but if using a shop bought stock go very light on the salt.

  • 6.

    Turn up heat and bring to the boil.

  • 7.

    Once boiled place in oven with lid on and cook until meat is tender and starting to come away from the bone slightly, this takes around 2-3 hours depending on the size of the shanks.

  • 8.

    Remove meat, cover and set aside.

  • 9.

    Strain red wine, stock and herb mixture, discard solids.

  • 10.

    Place strained mixture in pot and bring to the boil on the stove top.

  • 11.

    Reduce heat and simmer until jus has reduced to 1/4 in quantity and thickened (you may want to keep reducing past the 1/4 mark depending on how thick you'd like the jus).

  • 12.

    Serve one shank per person with a generous serving of the jus poured over the lamb.

  • 13.

    Dress with crumbled feta across the top and serve with a warm potato salad or mash.

  • 14.

    Put any excess jus in a jug for people to help themselves and have hot crusty bread and butter on the table for mopping up the jus.


Always serve with hot crusty bread and butter for soaking up the jus. Try it with a creamy Warm Potato Salad or Mash and some fresh steamed beans or sugars snap peas on the side.

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Posted by Emma57Report
Hi, would you be able to cook this dish in a slow cooker? And if so could you cook it for a long time for say 8 hours?
Posted by jackicamReport
My friend made this for dinner tonight and it was absolutely delicious! The garlic was to die for - so creamy and succulent! Here's a variation for you - She added 1 1/2 TBSP Caramelised Balsamic to the jus at the end of the reduction process then 1TBSP of butter was melted through for a glossy finish - YUM!
Posted by AlioopReport
forgot to ask do you think i could cook this in a flavour maker/slow cooker
Posted by AlioopReport
thanks Bzee my son and friend wants to try lambshanks not cooked in a tomato base.I cant wait to try out your recipe