Slow-Cooked Greek Lamb Shanks with Tomato and Oregano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shanks slowly braised in a rich tomato sauce infused with oregano and garlic, perfect for a comforting Mediterranean meal. This greek-inspired lamb (mediterranean) ready in about 200 minutes pairs (about 1.5 lbs total) lamb shanks, olive oil, large, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Greek cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lamb shanks (about 1.5 lbs total) and season with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a heavy oven-safe pot over medium-high heat until shimmering.
  2. Step 2: Brown the lamb shanks in batches, about 4 minutes per side, until deeply golden. Remove and set aside.
  3. Step 3: Reduce heat to medium and add 1 large sliced yellow onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Pour in 1 cup dry white wine to deglaze the pot, scraping up browned bits, and cook for 3 minutes until the wine reduces slightly.
  5. Step 5: Add 28 oz crushed tomatoes, 2 tsp dried oregano, 2 sprigs fresh rosemary, and 1 cup water or beef broth. Return lamb shanks to the pot, spooning sauce over them.
  6. Step 6: Cover the pot with a lid and transfer to the oven. Braise for 2 1/2 to 3 hours, until the lamb is fall-off-the-bone tender.
  7. Step 7: Remove rosemary sprigs before serving the lamb shanks with the rich tomato sauce spooned generously on top.

Frequently asked questions

How long does Slow-Cooked Greek Lamb Shanks with Tomato and Oregano take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Greek Lamb Shanks with Tomato and Oregano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Greek Lamb Shanks with Tomato and Oregano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Greek Lamb Shanks with Tomato and Oregano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Greek Lamb Shanks with Tomato and Oregano?

Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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