Cinnamon Braised Lamb Shanks

by | Apr 20, 2020 | Lamb


Ok so this dish just sends me back to being a little girl at my Yiayia’s (grandmother’s) house and having a great big family dinner. I remember her adding cinnamon to her casseroles and mixed with the slow cooked tomatoes you would get this amazing sauce… the sauce and the slow cooked meat pilled on top of pasta and then some delicious Parmesan cheese to top it all off… that’s what my family dinner memories are made of!

So let me share this Greek Braised Lamb Shanks with Cinnamon recipe with you and I hope that you and your family enjoy it as much as we do!


  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 stalk of celery finely diced
  • 2-3 cloves of garlic finely diced
  • 4 lamb shanks
  • 2 cups of sieved tomatoes or a large bottle of passata (mine was 690grams)
  • 1 tablespoon of tomato paste
  • 1 large stick of cinnamon or 2 smaller ones
  • 1 cup of chicken stock
  • ⅓ cup of red wine
  • 2 dried bay leaves
  • salt and pepper to taste
  1. Heat a little olive oil in a deep frypan, add the shanks and lightly brown on all sides. Remove and set aside.
  2. Add a little more oil, the onion, carrot, garlic and celery and fry until translucent.
  3. Add the tomatoes, tomato paste, stock, red wine, cinnamon stick and bay leaves and give everything a good stir.
  4. Add the browned shanks and bring to the boil and then lower your heat to a simmer.
  5. Simmer shanks on a low heat for approximately 2-3 hours (this will depend on their size) or until the meat is falling off the bone
  6. Remove the shanks and set aside to cool down. Once cooled down a little proceed to remove meat completely from the bone.
  7. Remove the bay leaves and cinnamon stick from the sauce and add back the shredded meat.
  8. Give everything a good stir and ladle the sauce and meat over some cooked egg noodles.
  9. Top with a sharp grated cheese such as mizithra, Parmesan or Romano.