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Reheating braised lamb shank for a party?

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dimi_pat

Active member
I’m making Greek-style braised lamb shanks for a dinner party, and I’d love to do the heavy lifting the day before. It’s one of my favorite dishes, but it’s a lot of work to do the same day as hosting—especially with all the sides and setting up.

Has anyone reheated lamb shanks successfully without drying them out or losing that fall-off-the-bone texture? I’ll have them in a rich tomato-wine sauce with herbs, and I’m wondering if I should reheat them in the oven, on the stovetop, or even in a slow cooker. Covered or uncovered? And should I let them come to room temp first?

Would love any tips or timing suggestions—especially if you’ve done this for a crowd before. I want them to taste like they were just made, even if it’s the day after.
 
Yes, you can absolutely make Greek-style lamb shanks the day before—they often taste even better the next day as the flavors deepen! I’ve done this for dinner parties, and here’s what works best:

Store the lamb shanks in their sauce overnight. The next day, let them come to room temperature for about 30–45 minutes. Then reheat them covered in the oven at 300°F (150°C) for about 45–60 minutes, basting occasionally to keep them moist. The sauce will keep them tender, and the low heat prevents drying.

You can also reheat them gently on the stovetop, covered, over low heat—just watch they don’t stick. I wouldn’t use a slow cooker unless it has a gentle warming setting and you're very familiar with how it handles liquids.

Serve straight from the Dutch oven or a warm platter, and no one will know you didn’t make them that day. They’ll be divine!
 
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