Recipe courtesy of Greek Corner

Baked Lamb

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  • Level: Easy
  • Total: 3 hr
  • Active: 30 min
  • Yield: 6 servings
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1 cup extra-virgin olive oil

1 large onion, chopped 

1 tablespoon minced garlic 

Six 12- to 16-ounce lamb shanks

1 cup red wine 

1 tablespoon salt 

1 tablespoon ground black pepper 

1 teaspoon sugar 

6 to 7 whole cloves 

2 bay leaves 

1 to 2 cinnamon sticks 

2 fresh tomatoes, peeled and crushed

1 cup tomato puree 

1 tablespoon tomato paste 


  1. Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.