Lamb Shanks with Oregano and Feta

Braised to fall-off-the-bone perfection, these **Lamb Shanks with Oregano and Feta** are a hearty, Mediterranean-inspired dish bursting with flavor. Succulent lamb is slow-cooked in a rich sauce of tomatoes, dry white wine, and aromatic oregano, then elevated with a creamy, tangy finish of crumbled feta cheese. Fresh lemon juice adds a zesty brightness, while a touch of fresh parsley completes the presentation. Perfect for a cozy dinner party or an indulgent family meal, this recipe pairs beautifully with crusty bread, mashed potatoes, or fluffy rice to soak up every last drop of the savory, feta-infused sauce. Ready in a few simple steps, this slow-cooked lamb dish will become your new go-to for bold flavors and effortless elegance.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 4 pieces lamb shanks
• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 4 pieces garlic cloves, minced
• 2 cups chicken or beef stock
• 1 cup dry white wine
• 14 ounces canned diced tomatoes
• 2 tablespoons fresh oregano, chopped
• 1 teaspoon dried oregano
• 2 tablespoons lemon juice
• 1 cup feta cheese, crumbled
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons parsley, chopped, for garnish

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Season the lamb shanks with salt and pepper, rubbing it into the meat on all sides.

Step 3

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks for 3-4 minutes per side until evenly browned. Remove and set aside.

Step 4

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes.

Step 5

Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.

Step 6

Pour in the white wine, scraping up any brown bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.

Step 7

Stir in the chicken or beef stock, diced tomatoes, fresh oregano, dried oregano, and lemon juice. Mix well and bring to a gentle simmer.

Step 8

Nestle the lamb shanks into the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid.

Step 9

Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, or until the lamb shanks are tender and falling off the bone (check occasionally and add more stock if the liquid reduces too much).

Step 10

Once cooked, carefully remove the lamb shanks and place them onto a serving platter.

Step 11

Stir the crumbled feta cheese into the sauce remaining in the pot and mix until melted and creamy. Adjust seasoning with additional salt or pepper if needed.

Step 12

Spoon the sauce over the lamb shanks and garnish with chopped parsley.

Step 13

Serve the lamb shanks hot, accompanied by crusty bread, mashed potatoes, or rice to soak up the flavorful sauce.

Nutrition Facts

Serving size	(2759.5g)

Amount per serving	% Daily Value*
Calories	2492.4

Total Fat 163.7g	0%
Saturated Fat 67.2g	0%
Polyunsaturated Fat 7.4g
Cholesterol 627.9mg	0%
Sodium 7545.3mg	0%
Total Carbohydrate 50.4g	0%
Dietary Fiber 11.3g	0%
Total Sugars 24.2g
Protein 154.6g	0%

Vitamin D 0IU	0%
Calcium 1504.0mg	0%
Iron 20.6mg	0%
Potassium 3078.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.2%

Protein: 27.0%

Carbs: 8.8%