Smoked Greek Style Lamb Shanks


Greek Inspired Lamb Shanks

Spending time growing up in Cyprus, has influenced my love for Mediterranean and specifically Greek food. You can see that in the food I cook, with a strong leaning toward Mediterranean cuisine.  

I also love slow-cooked meat, which not only gives the flavours time to infuse but produces fall-apart, melt-in-the-mouth meat

These Lamb Shanks were from Swaledale Butchers, and were calling out to be slow cooked using Greek flavours. I have been using Swaledale for the last few months. They have some great cuts available, and all the products I have tried have been spot-on.

Preparation and the Cook

I have used this same marinade and method to cook Kleftiko using a Lamb Shoulder.

The night before you want to cook, marinate your meat, and place it in the fridge. About an hour before you want to start cooking get the meat out of the fridge.

Set your smoker up, aiming for a steady temperature of around 235°F. This will fluctuate a bit so just remain relaxed if it does.

Once the meat went on, I added 4 cherry wood chunks. I typically smoke the meat until it hits a temperature of 160°F, and then add to a braising liquid in a foil tray and with foil. I start checking the tenderness of the meat once it hits 203°F and depending on how it feels will take it to 207°F. This is something I started to do after cooking (and failing) with Beef Cheek cooks.

The Verdict

If I was told there was only one cuisine I could eat for the rest of my days, Greek food would be high on that list. It is food that really makes me happy! This cook was no exception.

The meat was so tender and just fell away from the bone. It takes a little effort to cook but it is so worth it. Great flavours, amazingly tender meat, what is there not to like!!!

Smoked Greek Style Lamb Shank

Imagine tender fall-apart lamb infused with wonderful greek flavours and subtle fruity smoke! This recipe is it!
Servings 2 people
Prep Time 30 mins
Cook Time 8 hrs


Lamb Shank Marinade

  • 2 Lamb Shanks
  • 1 tbsp Rosemary (dried)
  • 3 Garlic Cloves (crushed)
  • 2 tbsp Olive Oil
  • 1 tbsp Salt
  • ½ tsp Dried Chilli Flakes
  • ¼ tsp Cinnamon
  • 1 Zest of a Lemon
  • 1 tbsp Oregano (dried)
  • 1 tbsp Honey

Braising Liquid

  • 1 Carrot (sliced)
  • 150g Potatoes (cut into 2cm pieces))
  • 300g Vegetable Stock
  • 1 tbsp Rosemary
  • 2 Garlic Cloves (crushed)


  • In a blender add the rosemary, garlic, olive oil, salt, chilli flakes, cinnamon, lemon juice, lemon zest, oregano and honey. Blend well until you have a paste.
    Lamb Shank
  • Make deep slits in the meat and pour the marinade over the lamb. Get your hands in there and really rub it in well, making sure the marinade gets worked into the slits. Place in the fridge overnight.
    Smoking Lamb Shank
  • Remove the meat about 1 hour before you want to start cooking. Place the meat directly onto the cooking grate and smoke at 235°F, until the lamb reaches an internal temperature of 160°F.
  • Mix together the braising ingredients together with the Carrot and Potato and then add the Lamb.
    Braising Lamb Shank
  • Cover the tray with foil and return to the smoker. Cook the meat until it reached 203°F. If the meat doesn't pull away from the bone cook until the internal temperature reached 207°F.
  • Remove and wrap the Lamb Shanks in foil for around 30 minutes. Unwrap the meat and plate up, serving with a refreshing Greek Salad, Carrots and Potatoes (from the braising liquid).
    Smoked Greek Style Lamb Shank
Course: Main Course
Cuisine: Greek
Keyword: Greek, Greek Dips, Lamb, Mediterranean, Tender

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