Braised Lamb Shanks Recipe

Name: Braised Lamb Shanks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g natural yoghurt (greek); 4 lamb shanks (trimmed or frenched); salt, freshly ground; fresh ground black pepper; olive oil; 1/4 cup white wine; 1 1/2 cups chicken stock; 2 shallots (french, peeled, thinly sliced); 2 garlic cloves (whole, peeled); 6 sprigs thyme; 1 lemon rind (peeled into strips and halved); 5 beads mastic; 2 tablespoons honey; 2 -3 tablespoons virgin olive oil (extra virgin olive oil); 4 -8 sprigs parsley (flat leaf to serve)

Servings: persons

750 g natural yoghurt (greek)
4 lamb shanks (trimmed or frenched)
salt, freshly ground
fresh ground black pepper
olive oil
1/4 cup white wine
1 1/2 cups chicken stock
2 shallots (french, peeled, thinly sliced)
2 garlic cloves (whole, peeled)
6 sprigs thyme
1 lemon rind (peeled into strips and halved)
5 beads mastic
2 tablespoons honey
2 -3 tablespoons virgin olive oil (extra virgin olive oil)
4 -8 sprigs parsley (flat leaf to serve)

1
Spoon the yoghurt into a fine meshed sieve and place over a bowl, cover and refrigerate overnight to allow esxcess liquid to drain from the yoghurt.
2
Preheat oven to 165C conventional or 140C fan forced.
3
Heat a large deep ovenproof frying pan over high heat until hot.
4
Seaon shanks well with salt and pepper,.
5
Cover the base of the pan with oil and cook shanks in two batches for 5 minutes, turning until golden all over.
6
Retrn all shanks to the pan and deglaze the pan wih the wine.
7
Pour in the chicken stock and then remove the pan from the heat.
8
Spoon the yoghurt over the lamb to cover.
9
Scatter over the shallots, garlic, thyme, lemon rind, mastic and drizzle with honey.
10
Place a cartouche (round of baking paper) onto the surface of the lamb and cover with a tight fitting lid.
11
Transfer to the oven and cook for 4 hours.
12
Remove the lid, cartouche and sprigs of thyme.
13
Carefully transfer the lamb to a warm serving platter and spoon over some of the thick yoghurt on top.
14
Strain the juices into a saucepan and bring to a simmer over medium heat.
15
Squeeze in the juice from half a lemon.
16
Remove from the heat, insert a stick blender into the sauce and while blending add 2-3 tablespoons of extra virgin oil.
17
Taste and season with salt and pepper.
18
Pour the sauce over the lamb, scatter with parsley and serve.

1033

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 750 g natural yoghurt (greek), 4 lamb shanks (trimmed or frenched), salt, freshly ground, fresh ground black pepper, and more.

Yes, Braised Lamb Shanks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions