Greek Lamb Shanks

Greek Lamb Shank with polenta, olives and capers in white bowl with fork and grey napkin.

5 from 6 votes

Greek Lamb Shanks are tender, juicy and succulent. These fall off the bone shanks are marinated then oven baked and grilled to perfection!

Prep Time10

Cook Time3 20

Total Time3 30

Course: Dinner

Cuisine: Greek

Keyword: greek lamb shanks, greek lamb shanks recipe

Servings:

Calories: 553kcal

Author: Adrianne

Equipment

1 Chopping board to zest and juice the lemons
1 Micro plane zester to zest the lemons
1 Juicer to juice the lemons
1 Medium sized jug to combine the marinade in
1 Large mixing bowl to marinate the lamb shanks in
1 Mini whisk to stir the marinade
1 Cling Wrap
1 Large baking dish or Large Dutch Oven
1 Kitchen Tongs
1 Aluminium foil
2 Oven Mits
1 Baking tray
1 Pastry Brush to baste the marinade onto the lamb during cooking and before grilling
1 Silicon Baking Mat

Ingredients

4 lamb shanks

Marinade

1 cup lemon zest Note 1
¾ cup lemon juice also Note 1
½ cup olive oil
¼ cup honey
2 teaspoon dried parsley
2 teaspoon dried oregano
2 teaspoon dried thyme
¼ kosher salt (cooking salt)
¼ cracked black pepper
1 tablespoon minced garlic chunky or used 2-3 finely chopped fresh cloves

Garnish (optional):

polenta cook according to packet instructions
1 cup marinated artichoke hearts chopped into 3 or 4 smaller pieces
1 cup kalamata olives pitted and sliced
½ cup capers drained, not rinsed
Worcestershire sauce to get the drizzle you see in the photos, Note 3

Instructions

Marinade: make the marinade by combining the olive oil, lemon juice, lemon zest, honey, dried herbs, salt and pepper in a small bowl. Use a mini whisk to stir and combine. Then set aside.
Lamb shanks: remove the packaging from the ribs and pat them dry with paper towel. Place them into a large mixing bowl.
Marinate: pour the combined lemon honey herb marinade over the top of the shanks. Use kitchen tongs to rotate and mix the shanks in with the marinade so they are completely covered. Then place cling film over the top and marinade for a minimum of 30 minutes to overnight.
Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Baking tray: spray a large baking dish with olive oil spray then remove the marinated lamb shanks from the refrigerator and transfer them and the remaining liquid into the dish.
Oven bake: cover the baking dish with aluminium foil and place the shanks into the oven on the middle shelf. Allow them to bake for 1 hour. Then remove using oven mits, rest the dish on a heat proof surface, pull the foil off and use kitchen tongs to rotate the shanks to the other side. Use a pastry brush to scoop the marinade from the bottom of the pan, coat each top side with the marinade, then recover with foil and place back into the oven for a further hour. Then remove and repeat the rotate and baste process before putting the shanks back into the oven for the final hour.
Polenta (optional): read and follow the instructions on the packet to cook the polenta. Ensure it is seasoned with a generous sprinkle of cooking salt. Minutes before it is ready add a knob or 2 of butter and stir till melted into the polenta.
Olive mixture (optional): add the chopped artichokes, sliced kalamata olives and capers to a mixing bowl. Use a spoon to stir and combine.
Grill: use kitchen tongs to transfer the cooked lamb shanks to a lined (silicon mat) baking tray). Change the oven setting to grill at 200°C 392°F6. Place the baking rack into the oven on the top shelf. Grill the shanks for 10 mins (no need to flip). Then remove, repeat basting process followed by 10 mins grill time. Note 2.
Serve: scoop spoonful's of the cooked polenta into bowls, top with the olive mixture and place a shank on top. Drizzle Worcestershire sauce over the top and season with cracked pepper before providing a generous sprinkle of finely chopped parsley.

Notes

Note 1- Lemons: if you can, try and use fresh lemons as then you can use both the zest (grated skin) and juice. If using store bought bottle lemon juice (fine at times) you won't be able to add the zest to the marinade. Yes, you will need a little elbow grease to zest and juice them, but it is oh so worth it when you taste the lemony herby shanks!
Note 2 - Grilling: each side of the shanks will get grilled for 1 10 minute period.
Note 3 - Sauce: the Herbed Yogurt Sauce is the best for pairing with the lamb, however, I like to drizzle a little Worcestershire sauce over the meat as well for presentation and a little oomph.
Serving portions: You will find 1 shank plus a portion of the polenta and olive mixture enough for 4 people. This is using 2 cups of dried polenta and cooking it with 2 cups of cold water, 2.5 cups of boiling water, a large pinch of salt and 2 knobs of butter.

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