This Greek-style slow cooker lamb shanks recipe infuses rich flavors of lemon, oregano, and garlic into tender, slow-braised lamb.
Slow cooking the shanks ensures the meat becomes melt-in-your-mouth tender, while the bright lemon and herbs add fresh Mediterranean notes.
It's an easy, hands-off recipe perfect for a comforting weeknight dinner or weekend feast.
Why You’ll Love This Recipe
- Slow cooking breaks down the tough connective tissue in lamb shanks, resulting in juicy, tender meat that falls off the bone.
- Lemon juice and zest brighten the dish and balance the richness of the lamb.
- Fresh oregano and garlic provide authentic Greek flavor and complement the meat beautifully.
- Using a slow cooker makes the cooking process simple and hands-off, freeing you up for other tasks.
Greek-Style Slow Cooker Lamb Shanks with Lemon and Oregano
Tender lamb shanks slowly braised with lemon, garlic, and oregano create a delicious Greek-inspired meal perfect for any occasion.
- Prep time
- 15 minutes
- Cook time
- 360 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 lamb shanks (about 3 to 3.5 pounds / 1.4 to 1.6 kg total)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) chicken or beef broth
- 1/2 cup (120 ml) dry white wine or additional broth
- 1 lemon, juice and zest
- 2 teaspoons dried oregano or 2 tablespoons fresh oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon (optional, for warmth)
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Lamb Shanks Pat the lamb shanks dry with paper towels. Season evenly with salt and pepper.
- Brown the Lamb Shanks Heat olive oil in a large skillet over medium-high heat. Add lamb shanks and brown all sides, about 4 minutes per side. Transfer browned shanks to the slow cooker.
- Sauté Aromatics In the same skillet, add sliced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
- Add Liquid and Flavorings Pour broth, white wine, lemon juice, and lemon zest into the skillet. Stir to combine and scrape any browned bits from the pan.
- Combine Ingredients in Slow Cooker Pour the liquid mixture over lamb shanks in slow cooker. Add oregano, cinnamon (if using), and bay leaf.
- Slow Cook Lamb Shanks Cover and cook on low for 6 hours or until the meat is very tender and falling off the bone. Internal temperature of lamb should reach at least 145°F (63°C) for safety.
- Finish and Serve Remove bay leaf. Spoon sauce over lamb shanks and garnish with fresh parsley. Serve hot with your choice of side dishes.
Helpful Tips
- For best flavor, brown the lamb shanks before slow cooking to develop a rich crust.
- Use fresh lemon zest and juice for bright, authentic flavor.
- If you prefer thicker sauce, transfer the cooking liquid to a saucepan and simmer to reduce before serving.
- Use a meat thermometer to ensure lamb reaches a safe minimum internal temperature of 145°F (63°C).
- Allow leftovers to cool within 2 hours before refrigeration to ensure food safety.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave until the internal temperature reaches 165°F (74°C).
This dish can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this recipe without wine?
Yes, you can substitute the wine with an equal amount of additional broth or water.
What sides go well with slow cooker lamb shanks?
Roasted potatoes, rice pilaf, or crusty bread are excellent choices to soak up the flavorful sauce.
Can I use dried oregano instead of fresh?
Yes, dried oregano works well; use about 2 teaspoons dried if you don’t have fresh.
How do I store leftover lamb shanks safely?
Cool leftovers to room temperature within 2 hours, then refrigerate in a sealed container. Reheat thoroughly before eating.
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