Slow-Cooked Greek Lemon-Oregano Lamb Shanks

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Fall-off-the-bone lamb shanks braised slowly in a fragrant broth of lemon, oregano, and garlic for rich Mediterranean flavors. This Greek-inspired lamb recipe, ready in about 200 minutes, pairs lamb shanks, olive oil, yellow onion, chopped 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.

Ingredients

• 4 (about 3.5 lbs total) lamb shanks
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 5 garlic cloves, minced
• 1 cup dry white wine
• 2 cups chicken or beef broth
• 1/4 cup fresh lemon juice
• 2 tbsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tbsp olive oil in a large heavy ovenproof pot over medium-high heat. Season 4 lamb shanks with 1 1/2 tsp salt and 1 tsp black pepper, then brown them on all sides for 8-10 minutes until deeply golden. Remove shanks and set aside.
2. Step 2: Add 1 large chopped yellow onion to the pot and sauté for 5 minutes until softened. Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup dry white wine and bring to a simmer, scraping up browned bits from the bottom. Let the wine reduce by half, about 4 minutes.
4. Step 4: Return the lamb shanks to the pot and add 2 cups chicken or beef broth, 1/4 cup fresh lemon juice, and 2 tbsp dried oregano. Cover the pot and transfer to the oven.
5. Step 5: Braise the lamb shanks for 2 1/2 to 3 hours until the meat is tender and falling off the bone. Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and serve warm.