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+ servings

Lamb Shank Gouvedge

A heart-and-tummy-warming casserole of lamb and vegetables.
Prep Time 2 hrs
Cook Time 1 hr 45 mins
Broth Chilling Time 12 hrs
Total Time 15 hrs 45 mins
Course Main Course
Servings 6 servings


  • 4 large lamb shanks (trimmed of fat)
  • lamb broth (See Day 1 preparation for details)
  • 6 oz tomato paste
  • 15 oz can diced tomatoes (with liquid, optional)
  • 1 lb fresh green beans (end trimmed, cut into 2” pieces)
  • 2 medium zucchini (cut into large chunks)
  • 1 large eggplant (cut into cubes)
  • 1 lb okra (cut into small pieces, optional)
  • 2 medium red or orange peppers (seeds removed, and cut into chunks)
  • 1 large onion (sliced)
  • 3 garlic cloves (peeled and thinly sliced)
  • 1 bunch flat leaf parsley
  • 2 tbsp olive oil
  • salt (to taste)
  • pepper (to taste)
  • allspice (to taste)
  • oregano (to taste)
  • paprika (to taste)
  • Aleppo pepper (to taste)
  • cayenne pepper (to taste)
  • ground coriander seeds (to taste)


Day 1 Preparation

  • Place the trimmed lamb shanks in a large pot with enough water to cover. Bring to a boil, skimming any residue from the surface during the cooking process. 
  • Reduce temperature to medium-low; place a cover, tilted, on the pot. 
  • Cook for 1 to 1 ½ hours, or until the meat is tender enough to easily be removed from the bones. 
  • Periodically check the water level; do not let it all evaporate. Add more as needed. You should end up with at least 3 cups of broth.
  • While the lamb cooks, cut all of the vegetables as noted above.
  • Remove shanks from the liquid; place in a container, cover and refrigerate. 
  • Strain the liquid from the pot; discard any unwanted particles. Place strained broth in a bowl, cover and refrigerate overnight.
  • Special Note: Check the ends of the bones for what Dikranagerdsis call ,'dzoodz', or bone marrow. Scoop it from the open end of the bone and eat it up!

Day 2 Preparation

  • Remove meat from the bones and cut lamb into bite-sized pieces. Place meat in a bowl.
  • Remove and discard the layer of fat from the surface of the chilled, gelatinous lamb broth.
  • Using a large pot, sauté the onions and peppers in a few Tbsp. olive oil over medium-high heat.
  • Season with a sprinkle of salt and pepper as it cooks. Add the congealed broth.
  • Add the tomato paste, stirring gently until paste is blended with the broth. Add lamb pieces.
  • Add the prepared vegetables. Season with salt, pepper, and any combination of herbs and spices as listed, to suit your taste.
  • Cook, covered, on low heat, for about 45 min. to 1 hour. Stir occasionally, making sure the liquid hasn’t evaporated. Add water, if necessary.
  • Preheat the oven to 350°- 375° F (ovens vary). Lightly oil a 9” x 13” casserole dish. Evenly spread the lamb-vegetable mixture. Cover pan with foil and bake for 1 hour. Remove foil and bake an additional 45 minutes or until top begins to brown.
  • While gouvedge is baking, make rice or bulgur pilaf to serve as a side dish. A side of plain yogurt is always a welcome addition, too.


Crusty bread is required for dipping!
Highly recommend serving with a big scoop of cold, plain yogurt on top!
Tried this recipe?Let us know how it was!