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three braised lamb shanks in a black pan

Cinnamon Braised Lamb Shanks

Lamb shanks braised with cinnamon and tomatoes served over egg noodles.
Course Main
Cuisine Greek
Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 30 minutes
Servings 4 serves
Calories 427kcal
Author Peter G


  • 3 tablespoon olive oil
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 celery rib finely diced
  • 3 cloves garlic finely diced
  • 4 lamb shanks
  • 2 cups passata or use canned, diced tomatoes instead
  • 1 tablespoon tomato paste
  • 1 cinnamon stick
  • 1 cup chicken stock
  • cup red wine
  • 2 bay leaves dried
  • salt and pepper to taste


  • Heat a little olive oil in a deep frypan, add the shanks and lightly brown on all sides. Remove and set aside. Add a little more oil, the onion, carrot, garlic and celery and fry until translucent.
  • Add the tomatoes, tomato paste, stock, red wine, cinnamon stick and bay leaves and give everything a good stir. Add the browned shanks and bring to the boil and then lower your heat to a simmer.
  • 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. Remove the shanks and set aside to cool down. Once cooled down a little proceed to remove meat completely from the bone.
  • Remove the bay leaves and cinnamon stick from the sauce and add back the shredded meat. Give everything a good stir and ladle the sauce and meat over some cooked egg noodles.
  • Top with a sharp grated cheese such as mizithra or Romano.


  1. Calories do not include pasta.


Serving: 1serve | Calories: 427kcal | Carbohydrates: 20g | Protein: 43g | Fat: 18g | Saturated Fat: 4g