Gluten Free/ Greek Classics/ Lamb/ Main Course



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Greek-Style Roasted Lamb Shanks

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  • Lamb shanks are very moist, flavorful and an affordable cut of meat. They're perfect for entertaining a larger crowd since no carving or slicing in necessary. Roasting really makes things super simple. Here's what you will need to create this deliciousness at home:
  • Serves 4-6:
  • 8 lamb shanks, rinsed and dried
  • 16-20 garlic cloves, peeled
  • salt and black pepper, to taste
  • For the dry spices:
  • 2 teaspoons granulated onion powder, or more
  • 1 teaspoon cumin powder
  • 1/4 teaspoon crushed red pepper flakes
  • For the Marinade:
  • 8 ounces lemon juice, freshly squeezed
  • 1/2 cup olive oil, plus a little more
  • 1 heaping tablespoon dried oregano
  • 1 cup of water



Preheat oven to 450 °F, 230 °C.


Spread the garlic cloves on the bottom of the roasting pan to create a bed for the lamb shanks.


Place the lamb shanks on top of the garlic. Drizzle some olive oil over them. Season with salt and black pepper on both sides.


Combine all of the dry spices together and mix. Sprinkle both sides of the lamb shanks with the spices.


Place in the preheated oven uncovered for 30-35 minutes until the lamb gets a nice brownish color.


Reduce the oven temperature to 350 °F, 180 °C.


Remove the lamb from the oven.


Mix the olive oil with the lemon juice and oregano. Pour over the lamb with a cup of water. Place a piece of parchment paper over the lamb and aluminum foil on top of that to seal.


Roast for 2 and 1/2 hours or until the meat is very soft and falling off the bone.


Serve with Mediterranean Rice Pilaf, Roasted potatoes, or your favorite sides. Enjoy!

Easy Greek-style roasted lamb shanks

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  • Reply
    June 2, 2019 at 9:09 am

    You are saying 8 ounces of lemon juice, it’s a Cup.. in your recipe for Ladolemon you say 1/4 cup….. I think the 8 ounces here is an error

    • Reply
      June 6, 2019 at 11:16 pm

      This is still considered ladolemono. Since we’re making a big batch of lamb shanks, 8 ounces of lemon juice will be needed. Hope that helps.

  • Reply
    July 7, 2019 at 2:26 pm

    Made this last night exactly as you said. Was wonderful everyone loved it.

    • Reply
      December 2, 2019 at 4:58 am

      Hi Dimitra, really nice recipe! I tried it but then the garlic and spices got burnt while roasting in the pan for 30-35 minutes at 450 F. What could possibly go wrong in my case? Please let me know as I’d like to give it a shot again. I don’t want to burn the garlic and spices again. Your suggestions would be great! Looking forward to hearing from you.

      • Reply
        December 3, 2019 at 12:51 pm

        Hi Ryan,
        I’m so sorry about that. The only thing that I can think of is that maybe your oven’s heat comes from the bottom element and caused the garlic to burn. Did you roast it on the bottom rack?
        For next time, I suggest, browning the meat on a higher rack. Add the garlic after the meat is browned along with the spices. Hope this helps. All the best, Dimitra

  • Reply
    October 28, 2019 at 2:59 am

    I made this for Easter dinner and decided to add beef short ribs. The shanks and beef ribs were delicious! I was amazed! So in a couple of weeks, I’m having a dinner party and am thinking about using this recipe with beef short ribs only. What do you think about using this recipe for beef only?

    • Reply
      October 29, 2019 at 4:39 pm

      Hi Corrine,
      This recipe would work perfectly with beef. Let me know what you think after it’s made. All the best! Dimitra

  • Reply
    Luis Alburquerque
    December 4, 2019 at 4:32 pm

    Great recipe! I’ve made it 2x already and I keep getting requests to make it for gatherings. Amazing 😉

  • Reply
    David Lewis
    March 15, 2020 at 1:38 am

    Hi Dimitra 3-14-20

    Made this Lamb Shank recipe today. Results: PERFECT. After I finished cooking I used the juices and garlic cloves to mix with brown rice, Great flavor! Keep the lamb recipes coming. Love your channel.

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