A delicious and hearty meal with minimal effort!
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My comforting Greek lamb shanks and potatoes in red sauce takes very little effort with a lot of reward. I use the oven to do all the work, including browning and cooking. So, all you have to do is cut the potatoes and put everything in the same pan. To quote Ina, “How simple is that!”
I love lamb because it’s a bit fatty and will stay juicy even if you cook it until it falls off the bone. I don’t know exactly how, but this lamb is even more flavorful the day after you cook it, and it’s still juicy after reheating it. So, make extra for your lunch the next day… or two.
Why will I love this meal?
Fall of the bone
Melt in your mouth
Soft, creamy potatoes
Smooth, warm, herby sauce
A super easy, no-fuss dinner that’s warm, comforting, and childhood-favorite delicious!
Where’s the best place to get lamb shanks?
I use lamb shanks in many different recipes, so I usually buy a lamb shank box from the restaurant supply store. It’s a much better price than the supermarket, and they’ll stay fresh in the freezer for months. If you enjoy lamb too, try my one-pot lamb, spinach & orzo stew, lamb Tagaine without a Tagine pot, or Greek lamb & cabbage stew.
What else do I need?
Potatoes -russet or gold potatoes cut in half or quartered if large. You don’t want to cut them too thin or too small because they’ll cook for a long time with the lamb. You can cut them ahead of time and put them in cool water to keep them from browning before you use them.
Onion -finely chopped
Garlic cloves -grated
Salt and freshly cracked black pepper -season this dish generously because the lamb and potatoes require it.
Ground cumin -similar to cinnamon, adds a slightly sweet, warm, and rich flavor.
Ground coriander -pairs so well with earthy flavors and adds a bit of citrus.
Dried crushed oregano -adds an earthy, herby flavor that we love.
Diced or crushed tomatoes -my family really likes the texture of a smooth sauce, so I use crushed or pureed tomatoes.
Water -the dish is so rich and flavorful that water is all you need. However, you could use any broth you have on hand.
How to make Greek Lamb and Potatoes in the Oven?
Set the oven to the Broil setting. Wash the lamb shanks and pat them dry. Place them in a steel pan, and broil in the oven on the top rack for 25 minutes until browned.
Drain the drippings and add the remaining ingredients to the pan. Toss together, and cover with parchment paper and then with foil.
Reduce the oven’s temperature to 350 °F and bake for 2 hours on the center rack. Uncover and bake for 20 minutes. Flip the lamb shanks over to the other side and bake for an additional 20-30 minutes or until they are falling off the bone.
What can I serve with this dish?
Because this is so rich, hearty, and comforting, you can serve it with almost any other vegetable. A spanakopita salad or roasted red pepper and feta salad would lighten the meal. Feta, olives, and tzatziki would also cool down the warm spices. To keep dinner warm and cozy, try serving it with artichoke and pea stew or creamed spinach and halloumi. No matter what side you choose, be sure to have pita bread or a good crusty bread ready to soak up every drop of the delicious sauce. Kali Orexi!
More side options:
- Mediterranean Rice Pilaf
- Chickpea Salad
- Green Salad
- Green Bean Casserole without Mushroom Soup
- Easy Briam Roasted Veggies
- 6 lamb shanks
- 6 potatoes, cut in half or quartered if they are large
- 1 onion, finely chopped
- 5-6 garlic cloves, grated
- salt, to taste
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried crushed oregano
- freshly cracked black pepper to taste
- 1 (15oz) can diced or crushed tomatoes
- 1 cup water
- Preheat the oven to the Broil setting.
- Wash the lamb shanks and pat them dry. Place them in a steel pan. Broil in the oven on the top rack for 25 minutes until browned.
- Drain the drippings.
- Add the remaining ingredients to the pan and toss together.
- Cover with parchment paper and then with foil.
- Reduce the oven's temperature to 350 °F and bake for 2 hours on the center rack. Uncover and bake 20 minutes. Flip the lamb shanks over to the other side and bake for an additional 20-30 minutes or until they are falling off the bone.
- Serve with toasted bread, tzatziki, and a salad. Kali Orexi!
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