Greek Lamb or Venison Shank

Greek Lamb or Venison Shank

4 servings
This is a great recipe to make with smallish shanks of any animal, from lamb and pork to venison.

Ingredients

  • olive oil
    4 tbsp
  • deer shanks

    or 4 lamb shanks

    2 large
  • Salt
  • carrots
    2
  • white or yellow onion
    1
  • celery stalks

    cut unto large chunks

    3
  • garlic
    5 clove
  • bay leaves
    4
  • thyme
    1 tsp
  • oregano
    2 tsp
  • tomato paste
    3 tbsp
  • red wine
    ½ c
  • cold butter
    2 tbsp
  • fresh parsley
    2 tbsp
  • fresh dill
    2 tbsp
  • Black pepper

Directions

  1. 1

    In a large Dutch oven or other heavy, lidded pot, heat the olive oil over medium-high heat. Salt the shanks, then brown them well on all sides except the one with the bone; this helps the shanks hold together better. Preheat the oven to 325°F.

  2. 2

    When the shanks are nicely browned, remove them to a bowl. Add the carrots, onion and celery and sauté until slightly browned, about 6 to 8 minutes. Add the garlic cloves and cook another minute, stirring often. If you are cooking lamb shanks, leave the vegetables in. If you are cooking deer or other wild game shanks, remove the vegetables.

  3. 3

    Add the tomato paste, wine, thyme and oregano to the pot. Mix well, and once it thickens, add a cup of water and mix well. Add the venison shanks back in now, along with any juice that has accumulated in the bowl. Cover with more water by just a little, bring to a simmer and add salt to taste. Cover the pot and let this cook in the oven for 90 minutes.

  4. 4

    At this point, lamb shanks will be done. Deer shanks will still need some time, but you can add back the vegetables now. Keep cooking until the meat wants to fall off the bone, anywhere from another 30 minutes to another 2 hours. It's wild game, so you never know...

  5. 5

    When the meat is tender, remove it gently to an ovenproof pan, along with all the vegetables. Turn off the oven and set this pan in the oven to keep warm. Set the pot on a strong burner and boil down the braising liquid. This will take roughly 20 to 30 minutes, so now is a good moment to make rice or mashed potatoes.

  6. 6

    When the sauce has reduced and thickened a bit, turn off the heat. When it stops, bubbling, add the cold butter a tablespoon at a time, swirling until it disappears. Use this as your sauce for the shanks and vegetables. Top it all with fresh herbs and black pepper.

Greek Lamb or Venison Shank

Greek Lamb or Venison Shank

200 min4 servings358 cal

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About this Recipe

Indulge in the Richness of Greek Lamb or Venison Shank

Prepare to be captivated by this incredible Greek Lamb or Venison Shank recipe, a truly heartwarming main course perfect for any occasion. This dish celebrates the art of slow-cooked braises, transforming humble shanks into an unbelievably tender, fall-off-the-bone masterpiece brimming with Mediterranean flavors. Whether you choose succulent lamb shanks or robust venison shanks, the result is a deeply satisfying meal that tastes like it's been simmering for days.

What makes this Greek Shank recipe so special? It's the harmonious blend of aromatic herbs and fresh ingredients. Each shank is seared to perfection before being slowly braised with a vibrant mix of carrots, onions, celery, and whole garlic cloves. The fragrant notes of dried thyme, oregano, and bay leaves infuse the meat and rich sauce, creating an irresistible aroma that fills your kitchen. A touch of tomato paste and red wine adds incredible depth, while a final swirl of cold butter enriches the sauce to a glossy finish. Fresh parsley and dill brightens everything up, making this a truly memorable dish.

This recipe is incredibly versatile. If venison shanks are unavailable, small lamb shanks are a fantastic alternative, offering a slightly milder flavor profile. The key is the long, gentle braise, which breaks down tough fibers, leaving you with meat so tender it practically melts in your mouth. Serve this rich, savory dish with its flavorful sauce spooned generously over creamy polenta, fluffy mashed potatoes, or even simple crusty bread to soak up every last drop. A side of greens would complete this hearty meal perfectly. Enjoy the simple pleasure of slow cooking and the spectacular results!

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